Spaghetti Bolognese

THE area is buzzing with ‘Uni-talk’ so I 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

2 tbsp 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

2 tbsp plain flour

300ml water (or left over veg stock)

Salt and ground black pepper Wholewheat spaghetti for serving

1 tsp chopped parsley to garnish

Method:

Heat up 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 mince 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!

Wholewheat spaghetti is a great source of dietary fibre and benefits also from potassium, calcium, magnesium, niacin and even zinc. Tomatoes are lycopene and antioxidant rich, containing no less than 22 essential vitamins and minerals making them an excellent health food.

Lesley co-owns her restaurant with husband Roberto. She has a BScHons in Nutrition & Health, and is now studying a Masters in Conservation Management. For more of Lesley’s Recipes go to: Facebook.com/robertossouthport and www.robertositalian.co.uk