Spaghetti bolognese

By admin
24 November 2010

Makes 16 servings

Preparation time: 20 min

125 ml (½ c) oil

4 onions, peeled and chopped

2 cloves garlic, crushed

2 green peppers, trimmed and chopped (optional)

1 small bunch celery, chopped

1,5 kg lean beef mince

3 cans (400 g each) tomatoes or 1,2 kg fresh plum tomatoes, skinned

1 packet (300 g) spinach, trimmed and finely chopped

4 sachets (60 g each) tomato paste

30 ml (2 T) chopped basil

5 ml (1 t) chopped fresh rosemary

5 ml (1 t) chopped fresh marjoram or oregano

15-30 ml (1-2 T) sugar

salt and freshly ground black pepper

375 ml (1½ c) vegetable stock or red wine

1-2 packets (500 g each) spaghetti, cooked according to the packet

Heat the oil and stir-fry the onions, garlic, green peppers (if using) and celery in a fairly large pan or saucepan until soft.

Add the mince and stir-fry until done but not brown (use a fork to break up lumps).

Add the remaining ingredients (except the spaghetti), bring to the boil and simmer for about 2 hours or until thick and fragrant.

Serve with the cooked spaghetti.

TIP Our sauce is made with plenty of vegetables to make it extra nutritious and it can be made in advance and frozen.

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