SPAGHETTI BOLOGNESE

lactose free

You can use lamb or pork mince in place of beef, if you prefer.

 

Serves 2

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 garlic cloves, finely chopped (or use a garlic press)
  • 2 rashers bacon, chopped
  • 250g (8 oz) lean minced beef
  • 400g (14 oz) can chopped tomatoes
  • 1 teaspoon tomato purée pinch of sugar
  • 1 teaspoon dried mixed herbs
  • 180g (6 oz) spaghetti
  • seasoning

Method

  1. Heat the oil in a saucepan and cook the onion, carrot, garlic and bacon for 5 minutes until softened. Add the mince and cook for a further 5 minutes until the meat has browned. Stir in the chopped tomatoes, purée, and herbs, cover and simmer for 20 minutes.
  2. Meanwhile, cook the spaghetti in plenty of boiling, salted water until tender. Drain well and divide into 2 large bowls, making a well in the centre of each. Season the sauce with sugar, salt and pepper and spoon into the spaghetti nests. Serve immediately.