Spaghetti bolognaise
Recipe by Jessica O' mahoney
1 tbsps Flora Cuisine or 15g Flora Buttery
1 carrot, very finely chopped
1 onion, very finely chopped
1 stick celery, optional, chopped
55g (2oz) mushrooms, quartered
350g (12oz) lean minced beef
Black pepper
400g can tomatoes
1 tbsp tomato purée
1 tsp each dried oregano and thyme
1 tsp Worcestershire Sauce
3 tbsps beef stock
225g (8oz) spaghetti
2 tbsps grated Parmesan cheese
Prep. Time → 20 min
Cook Time → 60 min
1. Heat the Flora and sauté the onion, carrot and celery for 10 minutes without browning. Add the mushrooms and mince, and cook until evenly brown. Add remaining ingredients except spaghetti and cheese and bring to the boil, stirring continuously. Cover and simmer gently for 1–1½ hours.
2. Meanwhile, cook spaghetti in lightly salted boiling water for 12–15 minutes, then drain.
3. Arrange spaghetti in a deep dish, pour meat sauce over and sprinkle with grated cheese.
main courses October 24, 2012 08:48
Author flora.com/Flora/Tasty-and-...
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