Beefed up bolognese

SERVES 4 (for about $18)

The most expensive part of most meals is the protein, especially if it’s animal protein. So a clever way to stick to your budget is to use veges to beef up (heh) your bolognese.

1 large onion

2 tbsp olive oil

400-500g prime beef mince

4 carrots, peeled and grated

400g can crushed tomatoes

1 tsp dried oregano

¼-½ tsp chilli flakes (or to taste)

2 tbsp balsamic vinegar

½ tsp sea salt and

black pepper

350g dried linguine

or spaghetti

1 tbsp salt

½ cup grated parmesan

Small handful fresh

parsley, chopped

1 In a medium saucepan, sauté the onion in oil until it’s softened. Add the mince and brown, breaking up the clumps with a fork as it cooks.

2 Add the carrots, tomatoes, oregano, chilli flakes, balsamic vinegar, sea salt and pepper. Cover and simmer for 40 minutes, stirring now and again, then remove lid and cook until liquid reduces – about 10-15 minutes. Taste and season with more salt or pepper as needed.

3 Cook the pasta in plenty of well-salted water. Drain.

4 Serve bowls of pasta topped with the bolognese sauce, grated parmesan and chopped parsley.