Spaghetti Bolognese

Serves 4 | Prep Time: 10-15 mins | Cook time: 20- 30 mins

Ingredients

1 jar of Truly Simple Sun-dried Tomato & Basil Sauce

1 tsp Truly Simple Garlic Purée

1 tbsp olive oil

200g/7oz lean steak mince

1 onion, finely chopped

4 large mushrooms, sliced

1 carrot, grated

230ml vegetable stock

2 tbsp sun-dried tomato purée

1 tsp freshly ground black pepper

300g (wholemeal or gluten free) spaghetti

2 tbsp chopped fresh parsley

Cooking Instructions

Heat the olive oil in a large saucepan over a medium heat. Add the mince, onions and garlic purée and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened.

Add mushrooms and carrot, cook for around one minute, then add sun-dried tomato & basil sauce, vegetable stock, sun-dried tomato purée, and freshly ground black pepper (and/or red chilli pepper purée). Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.

Whilst the sauce is simmering, place the (wholemeal or gluten free) spaghetti in a deep saucepan full of boiling water and cook according to packet instructions, then drain.

To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley.

Courtesy of BBC Food | Adapted for Truly Simple Foods