Thursday, June 4, 2009

Spaghetti Bolognese

250g beef mince
1 brown onion, chopped
4 cloves garlic, crushed
1 tablespoon olive oil
1 zucchini, grated
2 carrots, grated
100g mushrooms, diced
1 tin crushed tomatoes
1 tin tomato soup
2 tablespoons tomato paste
1 teaspoon oregano
½ cup beef stock
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Heat oil in a large sauce pan. Fry onions and garlic until soft. Add mince and cook until all the meat is brown. Add carrot, zucchini and mushrooms and cook for a minute or two.

Add the remaining ingredients and simmer for an hour. If the sauce is getting too thick add extra water as needed.

Serve over cooked spaghetti or use as the meat sauce for lasagna.

Source: My own recipe.

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