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Spaghetti Bolognese

This one is Lisa's favorite, Mel loves it and Emma always asks for it. I have to credit Donna with most of it, but mine is definitely better than hers!

  •  Ingredients 
    • 500 grams of lean mince beef
    • Tomato paste
    • 1 can of tomato soup
    • Masterfoods Spaghetti Bolognese herbs
    • Dry red wine
    • 1 onion, grated
    • Minced garlic (from a jar)
    • Pasta





Grate the onion into a frying pan. Splash in some olive oil and gentlyfry off the onion to soften. Crank up the temperature full bore and addthe mince. This is important, it must be real hot otherwise the mincestews and it's not as good. When half cooked add a couple of teaspoonsof minced garlic (easier than fresh, but each to their own) and a goodheap of the spag bog herbs. When pretty much browned off and most ofthe liquid has gone add a good dash of red wine (Donna doesn't do this, that's why mines better!). Continue to cook on a high heat until thewine and liquid has gone. Reduce the heat to real low and add the canof tomato soup (don't use the reduced salt garbage) and stir in sometomato paste. Bubble away very gently whilst the pasta (which evertype you prefer) is cooked. Don't let it dry out too much, but youwant it to be a bit thick. Emma and Brad love that 3 minute Veta curly pasta. I'm not real keen on it, but it's really quick to cook so that's what I use.