Spaghetti Bolognese with salami & basil
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 1 large oniondiced
- 1 red pepperdiced
- 3 garlic clovescrushed
- 750g beef mincecube
- 4 tbsp tomato purée
- 50ml balsamic vinegar
- 2 x 400g cans chopped tomatoes
- 1 beef stock
- 75g salamichopped
- 400g spaghettishredded basil leaves and grated Parmesan, to serve
Nutrition: per serving
- kcal718
- fat26g
- saturates10g
- carbs81g
- sugars10g
- fibre6g
- protein38g
- salt1.5g
Method
step 1
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.
step 2
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.
step 3
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.
