Welcome to Semester Two! I hope you had a great break and are braced for a wintery start to the second half of the year. We have an absolute classic this week: the humble spaghetti bolognese. I know what you’re thinking: “Pfft please! I know how to make spag bowl.” But when I tell you that you don’t make it this good, you gotta believe me. Simple is best, and with a little special ingredient you’ve got the best spag the flat’s ever laid eyes on. Give it a go and thank me later.
Ingredients
- Oil
- Salt and pepper
- 1 x large brown onion (diced)
- 2 x carrots (diced) (diced not grated makes a massive difference!)
- 2 x sticks celery (diced)
- 3 x garlic cloves (finely chopped)
- 500 g beef mince
- ½ cup whole milk (I know it feels like we’ve gone rogue here but trust the process people)
- 1 can pasta sauce (recommend the Pam’s garlic one)
- 1 can diced tomatoes
- 1 x beef OXO cube (crumbled in plain)
- 1 tsp dried oregano
- 1 tsp dried mixed herbs
Method
- Place a large pot, with a small amount of oil in the bottom, over a medium heat.
- Dice your onion, carrots and celery, and add to the pot. Sauté the vegetables with a pinch of salt for approx. 10 mins or until soft, stirring occasionally.
- Add the garlic and cook for a further 3 mins until fragrant.
- From here add the mince to the pot. Stir into the vegetables to break it up and cook for 5 mins until browned.
- Add the milk and cook for a couple of minutes stirring to incorporate.
- From here add in your pasta sauce, tomatoes, OXO cube, oregano, and mixed herbs, plus some salt and pepper. Over medium heat bring the sauce to a simmer.
- Once it has been decently bubbling for approx 5 mins, lower the heat and cook with the lid on for a further 15 mins.
- While the sauce cooks, chuck in your pasta and prepare any extras like grated cheese or garlic bread.
- Remove the lid and simmer for a final 5 mins.
Serve up and enjoy a tasty flat feed!