Bolognese with a difference
- Preparation and cooking time
- Total time
- Ready in around 50 minutes
- Easy
- Serves 4
Skip to ingredients
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- 2 tbsp olive oil
- 1 onion
- 2crushed garlic cloves
- 1 stick, finely chopped celery
- 450g minced beef
- 2 tbsp sun-dried tomato paste
- 400g can chopped tomato
- 150ml beef stock
- 50g chopped olive
- handful fresh basilleaves
- spaghettito serve
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Heat the olive oil in a large pan and cook the chopped onion, garlic and chopped celery for 3-4 minutes over a medium heat until the onion has softened slightly. Tip in the lean minced beef and cook, stirring occasionally, for 3-4 minutes until browned all over. Stir in the sun-dried tomato paste and cook for 1 minute.
step 2
Add the chopped tomatoes. Pour the beef stock into the empty tomato can, swish around then add to the pan. Stir in the pitted black chopped olives. Bring to the boil, reduce the heat, then cover and simmer gently for 35-40 minutes, until very tender. Season well and stir in a handful of fresh torn basil leaves.
step 3
Toss with cooked spaghetti and serve.
