- 1 onion
- 1 garlic clove
- 1 courgette
- 1 red pepper
- A 250g pack of beef mince
- A 400g jar of passata
- A 200g bag of spaghetti
- A handful of basil, leaves only
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- Medium pan with a lid
- Large pan with a lid
Peel and finely chop the onion. Peel and grate or crush the garlic. Trim and finely dice the courgette. Halve the pepper. Scoop out the white bits and seeds. Finely chop it.
Warm 1 tbsp olive oil in a pan. Add the beef mince. Fry over a medium heat for about 5 mins till browned. Stir the mince while it cooks to break up any lumps and make sure it browns all over.
When the mince is nicely browned, add the onion. Season with a pinch of salt and pepper. Fry for 5 mins till the onion is soft and glossy looking.
Stir in the garlic, pepper and courgette. Cook for another 5 mins or till all the veg look soft. Stir often to stop the meat and veg sticking to the pan.
Add the passata. Stir to mix well. Pop on the lid. Simmer over a medium heat for 25-30 mins till the sauce has thickened. Taste and add more salt and pepper if you think it needs it.
While the sauce simmers, fill a large pan with water. Add a pinch of salt. Cover. Bring to the boil. Add the spaghetti. Simmer for 8 mins till the spaghetti is cooked but not too soft.
Drain the spaghetti. Serve with the Bolognese sauce and some torn basil leaves.
Chop and pop any into an ice cube tray. Top with warmed olive oil or melted butter. Allow to cool then freeze for perfect portion-sized herb oils or butters.