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