Budget-Friendly Spaghetti Bolognese
- 3-4 glugs canola or sunflower oil
- 500g lean beef mince
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 small sprig rosemary, chopped
- 1 red hot chili, chopped, or 1 teaspoon dried chili
- 3 carrots, peeled and grated
- 2 tablespoons or 1 sachet tomato paste
- 1 cup red wine or whatever is left over. If you don’t have any, it’s ok.
- 2 cans tomatoes
- salt and pepper
- a handful of basil leaves
- Heat your pot on medium, add the canola or sunflower oil, onion and rosemary.
- Once the onion is translucent, add the garlic and chili and cook for a further 3 minutes.
- Add the beef. Using a spatula, break up the mince to prevent big lumps from forming. You want it nice and uniform.
- Fry the mince, stirring every now and then until it begins to brown. Don’t panic if the bottom of the pot begins to brown. This is the flavour.
- Add the carrots and tomato paste and cook for another 3 minutes.
- Now add the red wine and let any liquid cook away. Then add your canned tomatoes.
- Mix together, turn down to low heat and leave it to simmer for about 30 minutes.
- Season with salt and pepper and tear in the basil leaves.
- Serve over cooked spaghetti and enjoy happiness!
PS If you don’t have carrots, use a pinch of sugar when seasoning. This balances out the acidity of the tomatoes.
PPS Make extra Bolognese sauce and freeze portion sizes in zip-lock bags. Once defrosted, pop your leftover Bolognese on a slice of buttered toast and sprinkle with grated cheese. A substantial cheats meal.