Spaghetti Bolognese

15 June

Written By Preeya

Serves 4-6

Time 1 hour

3 carrots, chopped roughly

1 brown onion, chopped roughly

1 zucchini, chopped roughly

2 tbsp extra virgin olive oil

3 garlic cloves, microplaned

500g lean lamb mince

Tomato passata – large bottle

3 tomatoes, chopped – can be soggy!

1 cup red wine

Oregano, thyme, flat leaf parsley – about a handful of each, roughly chopped (I use whatever is in the garden)

250g spaghetti

1 cup low fat milk

Salt and pepper

Parmesan cheese, to serve

In a food processor roughly blitz the onion, carrot, and zucchini – ensure chopped not a puree.

Heat oil in a large pot and add the vegetables, brown gently. Add the garlic and brown for 5-6 minutes until all vegetables are softened.

Add the lamb mince and break this up with a spoon, brown all over for 5 minutes.

Add red wine and gently simmer until fluid reduces right down – will take 4-5 minutes.

Add fresh tomatoes and stir through. Add passata, combine well and add all the fresh herbs (or dried, whatever you have!).

Gently simmer the sauce for 45 minutes. After this time stir through the cup of milk and simmer again gently for 20 minutes.

Whilst this is simmering, cook pasta according to packet instructions until al dente.

Serve in a bowl topped with fresh parmesan.

Homemade Oat Tortilla