SPAGHETTI Bolognese is a classic Italian recipe that dates back to the 18th Century.
But you can get too much of this quick and simple good thing, having it over and over again.
Here are three simple and tasty variations the family will love . . .
Slow-cooker bolognese – £1.60 per portion
(Serves 6)
Preparation time: 30 minutes.
Cooking time: 8 hours.
INGREDIENTS:
- 10 squirts of low-fat spray oil
- 200g streaky bacon, cut into cubes
- 750g Morrisons British beef lean mince 5% fat
- 200ml red wine
- 2 garlic cloves, roughly chopped
- 300g onions, finely chopped
- 1 celery stick, trimmed and diced
- 1 small carrot, peeled and diced
- 400g tin chopped tomatoes
- 150ml tomato passata
- 1 beef stock cube
- 2 bay leaves
- 400g dried spaghetti
- Salt and freshly ground pepper
- 12 basil leaves
METHOD: Warm a frying pan, spray in the oil, add the bacon and cook for 2-3 minutes or until it becomes opaque. Add the mince in batches, cook for 5-10 minutes until browned. Transfer to the slow cooker.
Return the pan to the heat and add the wine. Cook for 1 minute, stirring constantly. Pour into the slow cooker. Add the garlic, onions, celery, carrot, tomatoes, passata, stock cube and bay leaves and mix well.
Cover the slow cooker with the lid and cook on low for 8-10 hours. Bring a large pan of water to a boil and cook spaghetti according to the packet instructions.
Season the sauce with plenty of salt and pepper. Serve with spaghetti and a grating of cheese of your choice. Top with basil for decoration.
Quorn bolognese – £1.18 per portion
(Serves 4)
Preparation time: 20 minutes.
Cooking time: 15 minutes.
INGREDIENTS:
- 2 tsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 200g mushrooms, diced
- 300g Quorn mince
- 2 tbsp red pesto
- 1 tbsp Worcestershire sauce
- 400ml tomato passata
- 1 cube vegetable stock
- 1 tbsp tomato puree
- 1 tsp dried oregano
- 350g dried spaghetti
- 1 tbsp grated Parmesan cheese
METHOD: Heat the oil, add the onion and cook for 2-3 minutes, stirring often. Add the garlic and mushrooms, cover and cook over a medium/high heat, stirring frequently for 2-3 minutes.
Increase the heat, add the Quorn, pesto, Worcestershire sauce, passata, stock, tomato puree and oregano. Stir well, cover and cook for 8-10 minutes.
Meanwhile, bring a large pan of water to the boil and cook spaghetti according to pack instructions.
Pour the sauce over the spaghetti, season to taste and top with the grated cheese.
Red lentil bolognese – 90p per portion
(Serves 4)
Preparation time: 15 minutes.
Cooking time: 45 minutes.
YOU NEED:
- 1 tbsp vegetable oil
- 150g mushrooms, finely chopped
- 100g leek, finely chopped
- 1 red pepper, finely chopped
- 1 tsp crushed chillies
- 750g tomato passata, or to taste
- 175g creme fraiche
- 2 carrots, grated
- 100g dried red lentils
- 2 vegetable stock cubes and water
- 250g dried spaghetti
- Salt and pepper
METHOD: Heat the oil in a large saucepan. Add the mushrooms, leek, red pepper and crushed chillies. Cook and stir until mushrooms are soft, which takes about 5-10 minutes.
Stir in the tomato passata, creme fraiche, grated carrots, red lentils and vegetable stock. Bring to a gentle simmer. Season, cover and cook, stirring occasionally, until the lentils are soft and the flavours combine – about 30 minutes.
Meanwhile, bring a large pan of water to the boil and cook the spaghetti according to packet instructions and serve together.
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