ONE-POT SPAGHETTI BOLOGNAISE
1 tablespoon extra virgin olive oil
1 brown onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
250 g bacon bits
2 garlic cloves, finely chopped
600 g beef mince
1/3 cup tomato paste
1 x 410 g cans crushed tomatoes
1 can Ina Paarman tomato pasta paste
1/2 cup of fresh cream
3 cups chicken stock
6 sprigs fresh thyme
250 g spaghetti
1/4 cup chopped fresh parsley leaves
extra chopped fresh flat-leaf parsley, to serve
grated Parmesan, to serve
Heat oil in a large non-stick saucepan over medium-high heat.
Add onion, carrot and celery. Cook, stirring occasionally, for 3 minutes or until onion starts to soften. Add bacon. Cook for 3 minutes or until golden. Add garlic. Stir to combine.
Add mince to dish. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned all over. Stir in tomato paste, tomatoes, stock and thyme sprigs. Cover.
Bring to the boil and add the spaghetti. Reduce heat to medium. Simmer, uncovered, for 15 minutes or until spaghetti is tender and sauce has thickened, stirring mixture every 5 minutes.
Remove pot from heat. Remove and discard thyme sprigs. Add fresh cream and parsley. Season with salt and pepper. Stir to combine. Serve topped with extra chopped parsley and Parmesan.
Recipe changes and tested by Dricus Bosman – Dit is heerlik. Gisteraand aanmekaar geslaan.
