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Mum’s spaghetti bolognaise

Mum’s spaghetti bolognaise

Serving size: Serves 4
Cuisine type: Italian
Cooking time: More than 1 hour
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI, Nut free
Course: Lunch, Main
Favourite flavours: Beef, Pasta

INGREDIENTS

½ brown onion, finely chopped
500g beef mince
3 cloves garlic, finely chopped
1 teaspoon dried oregano
3 tablespoons tomato sauce (the one you put on your meat pies)
1 tablespoon sweet chilli sauce or pinch of chilli flakes
1 large tin tomato soup – (Campbell’s or Heinz)
1 cup red wine – shiraz
2 tablespoons of tomato paste
½ - 1 cup chicken stock
2 teaspoons Sea salt
cracked black pepper
reggiano parmesan grated
cooked spaghetti (fresh pasta preferably)
4 tablespoons chopped Italian parsley
optional – silver beet, mushrooms, zucchini
METHOD

Heat oil in a large pan over a medium heat, add onions and garlic and saute until soft. Add the mince and brown for 3-4 minutes. Add oregano and wine and reduce until almost evaporated then add the tomato paste and sauces and cook for 1 minute.

Add in the soup, chicken stock and a touch of salt and a good crack of black pepper simmer for ½ hour (adding more stock if needed).

Add parsley and toss through hot pasta.

Sprinkle with grated parmesan and enjoy with the rest of the Shiraz.

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Tip: Try "lamb & potato" or "Low GI"
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