Spaghetti bolognese

This basic mince sauce can be used in many ways and is perfect for a mid-week meal.

Ingredients:

• 1 tablespoon (15 ml) sunflower oil
• 500 g lean beef mince
• 1 onion, chopped
• 1 celery stalk with leaves, chopped
• 2 cloves of garlic, chopped
• 1 green pepper, seeds removed and chopped
• 2 carrots, grated
• 2 teaspoons (10 ml) each dried thyme and mixed herbs
• 1 x 410 g tin chopped tomatoes
• 1 tablespoon (15 ml) tomato paste
• 2 tablespoons (30 ml) chutney
• ½ teaspoon (2.5 ml) salt
• lemon juice and black pepper to taste
• 300 g spaghetti

Method:

1. Heat 1 teaspoon of the oil in a frying pan and fry mince until browned. Spoon out and drain excess fat.
2. Heat another 1 teaspoon of the oil in the same pan and fry onion, celery, garlic and green pepper for a few minutes until softened.
3. Add carrots, herbs, tomatoes, tomato paste, chutney and ½ teaspoon salt with meat. Reduce heat, cover with a lid and simmer for 30-45 minutes.
4. Season well with lemon juice and pepper.
5. Meanwhile, bring a large pot of water to the boil. Add pasta and the remaining ½ teaspoon salt. Cook until tender and drain well. Stir in the remaining 1 teaspoon oil.
6. Serve warm pasta with spaghetti sauce.

Tips:

1. To bulk up the mince, add cubes of butternut or eggplant with the carrots, or stir in a tin of baked beans in tomato sauce.