SPAGHETTI BOLOGNESE

This recipe is perfect for batch cooking. You’ll have lots of leftovers! To make chile con carne, follow this same recipe but replace spaghetti with rice and add in diced chorizo, a can of kidney beans and spices instead of herbs.

PREP: 5 min
COOK: 20 min
Serves 3-4
Recommended Price: £6-£7

INGREDIENTS 

• 2 tbsp Olive oil
• 450g Beef Mince
• 2 Onions, diced
• 2 large Garlic cloves, finely chopped
• 100g Mushrooms, sliced
• 2 tins of Chopped Tomatoes
• Mixed herbs
• 1 tbsp Worcestershire sauce (optional)
• Half a packet of Spaghetti
• Cheese (optional)
• Rocket salad

​METHOD

• Heat 2 tbsp of olive oil in a large frying pan. Add in the beef mince and break up with the spatula or spoon you are using. Fry until brown.
• Add in the onions and fry until soft. Add in the mushrooms. Fry until soft and add in the garlic.
• Add in the chopped tomatoes and stir thoroughly. Stir in the herbs and (optional) Worcestershire sauce. Season with salt and pepper. Boil and simmer for 12 minutes, stirring occasionally.
• Meanwhile, cook the spaghetti in lightly salted boiling water for 10 minutes.
• Drain and serve with the bolognese. Sprinkle with cheese, pepper and salad.