Spaghetti Bolognese (The Easy Way) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I usualy make my Bolognese the traditional way, but tried this version a few nights ago, and the family just loved it. This is a quick and easy version and I might start making this a little more often now! Ingredients:
1 1/2 tablespoons oil |
500 g lean ground beef |
1 onion, finely chopped |
3 slices rindless bacon, roughly chopped |
1 garlic clove, crushed |
420 g condensed spicy tomato soup |
1 cup low sodium beef broth |
1/2 cup red wine |
2 tablespoons tomato ketchup or 2 tablespoons tomato paste |
1 bay leaf |
2 teaspoons dried oregano |
salt and pepper |
400 g spaghetti, cooked and drained |
parmesan cheese, to serve |
chopped fresh parsley, to serve |
Directions:
1. Heat 1 tablesppoon of the oil in a large frying pan. Add mince and cook until just lightly browned, drain in colander to remove excess fat.
2. Put the remainder (1/2 tablespoon) of the oil in the pan and add onion, bacon and garlic and cook for 3-4 minutes.
3. Add the drained mince back inot the pan and cook for a further 3 minutes, or until well browned.
4. Add the soup, stock, wine, ketchup or paste, bay leaf and oregano. Bring to the boil.
5. Add salt and pepper to taste (if desired).
6. Reduce heat and simmer for 25-30 minutes, stirring occasionally.
7. Serve over cooked spaghetti and top with parmesan cheese and garnish with parsley.
8. Serve with crusty fresh bread or garlic bread.
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