Spaghetti bolognese or spag bol as we call is is a staple meal in our house, nice and simple to cook, we have it all the time but it always has been one of my favourite’s.
It was probably the first meal I learnt to cook from scratch when I left home nearly 5 years ago! The first few attempts were – I’m not going to lie crap, but with little changes along the way it’s now just the way I like it.
Spaghetti bolognese is one of those dishes everyone makes it a little different so today I’m sharing how I make mine its full of veg and the kids love it.
- 500g lean beef mince.
- 1 large onion thinly chopped
- 1 pepper chopped
- 5/6 mushrooms sliced
- 5/6 tomatoes chopped
- 2 cloves of garlic crushed
- 1 tin of chopped tomatoes
- mixed herbs
- tomato puree
- handful of dried red lentils
- 300ml beef stock
- First I brown the mince in a table spoon of olive oil over a medium heat, once it’s all browned I drain off the fat and then pop it to one side, you don’t have to do this I just don’t want too much fat!
- Now I use a little more oil and gently fry the onion and garlic for about 5 mins or until lightly browned.
- Add the mushrooms and peppers and fry for another minute.
- Add the mince back in and give a good stir.
- Add the tinned tomatoes and the fresh tomatoes chopped earlier, I just like a few more to give it some more bite.
- Pour in the beef stock herbs and paprika – I haven’t put in quantities because it really depends on taste I love paprika so put a good sprinkling in!
- Last a good squeeze of tomato puree and a handful of red lentils (red lentils are great full of protein and one of you 5 a day)
- Then pop the lid on and leave for about 30 mins. The trick is to slow cook for as long as you can an hour is ideal but if like me your usually rushing because the children claiming to be staving (as always) 30 mins is fine!