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Spaghetti bolognaise |
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| Pre-cook the meat | |
1 tbsp olive oil |
Heat the oil in a large frying pan |
500g minced lamb |
Chop the mince in the pot with a wooden spoon and fry over a medium heat for about 15 minutes until the meat turns a dark brown. Take off the heat and set aside. |
| Cook the filling | |
2 tbsp olive oil |
Heat the oil in a large saucepan |
1 medium onion, chopped 1 clove garlic, chopped 2 carrots, chopped or grated 2 celery sticks, chopped fine |
Fry over a low heat for about 25 minutes until the onions turn speckly brown. |
Cooked mince from above 1 tin chopped tomatoes (or 500g fresh ripe tomatoes skinned and chopped) 500g jar ragu sauce 250g mushrooms, sliced |
Simmer with the lid on for about 1 hour until the meat is soft and tender |
Salt and pepper 2 tbsp basil, dried or fresh |
Taste and season as required |
| Cook the spaghetti | |
Half pot of water ¼ tsp salt |
Bring to a rolling boil |
Spaghetti (75g per person) |
Lower the spaghetti into the boiling water, stirring occasionally until cooked, about 15 minutes. Drain the water and re-fill with fresh boiling water from a kettle to rinse. Drain again and serve. |