Author Jean Morrison
Cheap and easy Spaghetti Bolognese recipe
I think Spaghetti Bolognese would be one of the most favourite recipes of Australian children. It must be a favourite recipe for mothers too, seeing it is so cheap, quick and easy to make. In our house we sometimes use penne pasta instead of spaghetti purely because we find it easier to eat.
I almost always add extra vegetables to the recipe to make it more nutritious, to add more fibre and to bulk out the recipe a bit too on occasions. Really you can use any quick cooking vegie. Grated zucchini works well because kids don't really notice it. In the photo below I've used diced sweet potato.
Choose the leanest meat you can afford for this recipe.
Cooking time: 30 minutes
Quantity: Serves 4 - 5
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500 gm beef mince
1 onion, chopped small
2 cloves garlic, chopped finely
1 can chopped tomatoes
1 can condensed tomato soup
1 teaspoon of dried basil
1 teaspoon dried oregano
Salt and pepper
Optional: About 250 gm of vegies that can be diced small
350 gm (12 ounces) of pasta
Grated and/or shaved Parmesan cheese, to serve
Gently cook the mince in a dry saucepan, tipping out any excess fat that is rendered. If the mince is cooked gently to start with then you won't need to add any oil to the pan whatsoever. Add onion and garlic continue cooking for 10 minutes. Add the remainder of the ingredients, stir well and cook gently for a further 15 minutes.
Whilst the sauce is cooking gently, cook the pasta according to the directions on the packet.
Mix the sauce with the drained pasta. Sprinkle with cheese. Serves 4 - 5.
Being a lover of turkey mince, I would substitute turkey for beef whenever possible.
Tomatoes first grew as wild cherry sized fruits in the South American Andes but the tomato as we know it today, originates from Mexico. Tomato seeds were taken back to the Mediterranean countries where they quickly became popular. There are now more than 7,000 varieties of tomatoes. Eating tomatoes at least two times per week is now believed to reduce the risk of prostate cancer and to be beneficial in fighting other forms of cancer. The key ingredient in tomatoes is Lycopene which is a carotenoid. Cooking tomatoes, most especially in oil, releases the lycopene making it more available to the body. Tomatoes are also said to be good for the eyes. Tomatoes that are ripened on the vine have far more vitamin C than those that are picked green.
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