An easy dinner favourite, this spaghetti Bolognese includes added salami and basil for a twist on a classic dish
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 1 red pepper, diced
- 3 garlic cloves, crushed
- 750g beef mince cube
- 4 tbsp tomato purée
- 50ml balsamic vinegar
- 2 x 400g cans chopped tomatoes
- 1 beef stock
- 75g salami, chopped
- 400g spaghetti, shredded basil leaves and grated Parmesan, to serve
Method
-
Heat the oil in a large casserole and cook the onion and pepper for 3-4 mins until beginning to soften. Stir in the garlic, cook for 1 min, then add the mince and cook until browned.
-
Stir in the tomato purée, balsamic vinegar, chopped tomatoes and stock cube. Bring to the boil, turn down to a simmer, put on the lid and cook, stirring every so often, for 20 mins.
-
Remove half the Bolognese, leave to cool, then put in a lidded container and keep in the fridge for tomorrow. Add the chopped salami to the pan and continue to cook. Meanwhile, bring a large pan of water to the boil and cook the pasta following pack instructions. Season the Bolognese mixture, serve with the spaghetti and scatter over the basil and Parmesan.