Serves 4
Spaghetti Bolognaise is a favourite in our house, and of course we use our chilli powders to liven it up. This was always a great way of getting veges into the kids, and they were totally unaware. The trick is to chop them up finely. Mothers can be so devious!
Ingredients
- 600g lean beef mince
- 2 tablespoons olive oil
- 1 large onion - chopped
- 2 cloves garlic – chopped
- ½ jar of ready made tomato based pasta sauce (any type you like)
- A handful of chopped mushrooms
- 1 cup of red wine (remember when its cooked, there is no alcohol left)
- 1 teaspoon of either Red Devil Cayenne Chilli powder, or Manuka Smoked Chipotle Powder. I prefer the smoky taste of chipotle, but it’s a personal choice.
- A good pinch of dried mixed herbs
- 2 medium carrots - grated
- 1 teaspoon salt
- 1 teaspoon sugar
- Parmesan for garnish
The Magic
- Heat oil in a large pan, add onion and garlic, fry for a couple of minutes, then add mince a bit at a time. Use quite a high heat and stir frequently to brown it.
- Once meat has browned, reduce heat and add pasta sauce, mushrooms, red wine, chilli powder, herbs and carrots. Mix well then add salt and sugar. Put lid on the pan and simmer for 30 to 40 minutes at a low heat.
- Check to see it doesn’t dry out (you can add a bit of water if it does). The sauce will reduce and thicken.
- Serve with spaghetti and or garlic bread and grate parmesan on top.
