Spaghetti Bol

Dixie's Spaghetti Bol

Recipe thanks to Dixie Borg from Campaspe Community Children’s Centre

Ingredients

  • 1 onion, chopped
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1 capsicum, sliced
  • 500g Lean beef mince
  • 400g tin chopped tomatoes
  • 700g tomato passata
  • 1 tsp dried mixed herbs
  • 1 tsp garlic mince
  • Salt & pepper
  • Dried spaghetti
  • Grated cheese to serve

Instructions

  • Put the vegetables in a large, heavy-based saucepan and cover with 500ml water. Bring to the boil, then simmer for 8-10 minutes, or until the onion and capsicum are soft. Remove from the heat and blend the contents to a smooth purée using a hand-held blender. Set aside and keep warm.
  • Heat a separate saucepan over a medium heat. Cook the beef mince for 3-5 minutes, stirring with a wooden spoon to break up any large clumps, until lightly browned on the outside.
  • Add the puréed vegetables, chopped tomatoes, passata, garlic and dried herbs to the pan, stirring well to combine. Season with pepper and stir again.
  • Bring to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and continue to simmer gently for 25-30 minutes, stirring the sauce more and more regularly as it thickens.
  • Meanwhile, bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente.
  • Divide the spaghetti between bowls and top with the Bolognese sauce. Sprinkle with cheese.
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Dixie's Spaghetti Bol
Dixie's Spaghetti Bol

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