Ingredients: Serves 4 adults (6 child portions)
- 3 tbsp olive oil
- 300g beef mince
- 3 onions, finely chopped
- 3 leeks, finely sliced
- 4 garlic cloves, crushed
- 2 red peppers, seeds removed and chopped into small pieces
- 2 large courgettes, chopped into small pieces
- 2 cans chopped tomatoes
- 4 tbsp tomato purée
- 100ml veg or beef stock
- 1 tsp dried oregano
- 300g spaghetti
- 50g grated parmesan
Method:
- Heat 1 tbsp of oil in a large saucepan over a medium-high heat, add the beef and fry until well browned.
- Tip out into a dish, set a side, discard the fat, then replace the same pan on a low heat, and add 2 tbsps of oil.
- Cook the onions and leeks for 8-10 mins or until very soft, then add the garlic, pepper and courgette.
- Fry until the veg is starting to char at the edges and any water that\\\\\\\’s been released has evaporated.
- Tip the meat back into the pan and add the tinned tomatoes, tomato purée, stock and oregano.
- Stir everything together, cover and simmer over a low heat, stirring occasionally, for 40 minutes.
- Meanwhile, cook the spaghetti following pack instructions.
- If the sauce looks too thick, put a spoonful of the pasta water into the sauce to loosen it.
- Drain the spaghetti and tip into the Bolognese, mix through half the parmesan.
- Serve with the remaining parmesan.
