Spaghetti and beef ragu

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PHOTO: Misha Jordaan
PHOTO: Misha Jordaan

Instead of mince, I like using lean beef for this ragu. Apart from tomatoes, the dish contains lots of carrots and celery. Bucatini (hollow spaghetti) is now available in supermarkets. It’s made with 100% durum wheat, which has a lower GI than bread flour. I use mozzarella cheese which has less fat than cheddar, for example.

Heat the oil in a large pot or even a pressure cooker.

1 Season the beef with salt and pepper and fry with the bacon until brown and cooked. Remove, then fry the veggies in the same pot until soft. Return the meat to the pot.

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