Spaghetti Bolognese

THE town is buzzing with “uni-talk”, so l thought it appropriate to cover a few staple recipes that are perfect if you’re new to cooking or going off to university.

This recipe should easily feed four, but don’t worry if you don’t finish all your Bolognese in one sitting - just chill or freeze once cold, the taste is even better the next day.

Ingredients:

500g lean minced beef

2tbsp olive oil

1 onion, finely chopped

1 clove of garlic, finely chopped 2 carrots, roughly grated

2 celery sticks, finely chopped 2 x 400g can of chopped tomatoes

2 tbsp tomato puree

1 beef stock cube

2tbsp plain flour

300ml water (or left over vege stock)

Salt and ground black pepper Wholewheat spaghetti for serving

1tsp chopped parsley to garnish

Method:

Heat the oil in a large frying pan and add the onion and garlic, sauté by moving around the pan with a wooden spoon, do not allow the mixture to brown, add the carrot and celery to sweat.

After a few minutes add the minced beef and fry, turning continuously to brown.

Next, crumble the stock cube over the mixture, stir well and season.

Add the flour and fry for one minute before adding the water, simmer gently for five minutes.

Next add both tins of tomato, along with the puree.

Keep on a very low heat. Meanwhile, bring a pan of water to the boil, add a little salt and your spaghetti and simmer for six minutes.

For a novel way of testing when the spaghetti is ready, throw a little at a tiled wall and see if it sticks.

Alternatively, bite a small strip; it should have a slight hardness (this is called “a bite” or “al dente”) if it has a floury taste then it needs a little longer.

When ready, drain off the starchy water in a colander, rinse over the spaghetti with boiling water to remove any excess starch before serving with your wonderful Bolognese.

Enjoy!

Lesley is studying nutrition & health at Edge Hill University and co-owns Roberto’s Italian on Southport’s Ocean Plaza.

For more of her recipes go to Twitter @LYatesNutrition or Facebook.com/robertossouthport and www.robertositalian.co.uk