INGREDIENTS

•  

  ·         2 can HANAA CHOPPED TOMATOES

  ·         400g dried spaghetti

  ·         2 tbsp olive oil

  ·         400g beef mince

  ·         1 onion, diced

  ·         2 garlic cloves, chopped

  ·         100g carrot, grated

  ·         salt and pepper

  ·         400ml stock, made from stock cube

PREPARATION

1.       Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat. Once browned, transfer to a bowl and set aside.

2.       Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another 2 minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.

3.       Add Hanaa chopped tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.

4.       When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.