Healthy beef recipe for 2 people, takes only 20 mins; recipe has olive oil, beef mince, onions, leeks, garlic cloves, red pepper, courgette, chopped tomatoes, tomato puree, beef stock, oregano, spaghetti, parmesan and basil leaves.
5-a-day Bolognese
Course: Healthy beef
Servings
2
servings
Prep time
20 mins
Ingredients
- Chopped Tomatoes: 1 can chopped tomatoes
- Red Pepper: 1 red pepper, chopped into small pieces
- Parmesan: 25g parmesan, finely grated
- Spaghetti: 150g spaghetti
- Olive Oil: 1 1/2 tbsp olive oil
- Courgette: 1 large courgette, chopped into small pieces
- Garlic Cloves: 1-2 garlic cloves, crushed
- Oregano: 1/2 tsp dried oregano
- Basil Leaves: a few basil leaves (optional)
- Tomato Puree: 2 tbsp tomato puree
- Beef Mince: 150g beef mince
- Onions: 2 onions, finely chopped
- Beef Stock: 50ml chicken or beef stock
- Leeks: 2 leeks, finely sliced
Directions
- Put 1/2 tbsp of the oil in a largesaucepanover a medium-high heat, add the beef and fry until well browned. Tip out into a dish and put the pan back on the heat with the remaining oil. Turn the heat down and cook the onions and leeks for 8-10 mins or until very soft, then add the garlic, pepper and courgette. Fry until the veg is starting to char at the edges and any water that's been released has evaporated.
- Tip the meat back into the pan and add the tinned tomatoes, puree, stock and oregano. Stir everything together, cover and simmer over a low heat, stirring occasionally, for 35 mins. Meanwhile cook the spaghetti following pack instructions, then towards the end of cooking, stir half the parmesan into the Bolognese. Put a spoonful of the pasta water into the sauce to loosen it, if it looks too thick, then drain the spaghetti. Tip the pasta onto the sauce, toss everything together to coat and season well. Garnish with the remaining parmesan and a few basil leaves.
