Kath amps up this mid week meal staple and really turns it from a meal your mom used to make to the perfect mid week dinner delight. Easy to do and enough to feed a crowd, this is the perfect meal to make when you have unexpected guests come over and you need to make something fast! Kath’s trusted Spaghetti Bolognese feeds 8 and if there are any left overs you can freeze them. Sounds like a win to us!
- 1kg Lean Beef Mince
- 1 Tbsp Cake Flour
- 1 Medium Sized Onion Finely Chopped
- 1 Celery Stalk Finely Chopped
- 2 Tbsp Tomato Paste
- x1Tin Chopped Tomato (410g)
- Salt and White Pepper to Taste
- 1/2 Tsp Mixed Dried Herbs
- x2 Beef Stock Cubes
- 200ml Boiling Water
- Spaghetti or Tagliatelle
—— METHOD ——
Pour a glug of olive in a medium sized pot and sauté onion and celery. Cook until transparent and glossy. Add the mince and brown. Once brown, add the flour, tomato paste, tinned tomatoes and mix well. Season with salt and pepper and toss in your mixed herbs. Once combined add the boiling water and beef stock cubes. Cook mince mixture on a low heat for approximately half and hour until sauce has thickened. Stir every few minutes to avoid it catching. Meanwhile cook your pasta until al dente. Serve with Parmesan Cheese and a good full bodied red wine.
Beautiful images photographed by Sandra Nagel Photography