Sunday, 7 July 2013

FAY'S BUNG-IT-IN-THE-OVEN BOLOGNESE

My fiancé and daughter would eat pasta for every meal given the chance - I am a big fan too but often worry about the calories especially as I am never shy with the parmesan. Thanks to Pascal I now put both parmesan and cheddar cheese on my pasta dishes - I am slightly cheese obsessed!!

Anyway we made this spaghetti bolognese for Sunday lunch last week and it was really simple to make although you do need time to cook it. It is a Fay Ripley recipe from her Family Food Cookbook however I have made a few alterations.

Ingredients for six people:

1 celery stick
1 onion
1 carrot
A couple of handfuls of mushrooms (all finely chopped)

Olive Oil
575g lean minced beef
2 x 400g tins of chopped tomatoes
200g tube of tomato puree
1 bay leaf
1 teaspoon of dried oregano
1 tablespoon of balsamic vinegar
A big pinch of ground nutmeg
6 tablespoons of milk
Parmesan / Cheddar Cheese
500g Spaghetti



Preheat the oven to 160 (fan), 180, gas mark 4.

Fay calls the onion, celery and carrots "the holy trinity". I have added mushrooms to this as it is the only way I can get my daughter to eat them! First of all cook these together in some oil in an ovenproof dish.


Once they are softened add the mince and stir for 5 minutes until it browns.

Add everything else (minus the cheese, milk and pasta), season and let it come to the boil. Then just pop it into the oven with the lid on for 1 1/2 hours. (We used this time to go to the park).

Just before serving, stir in the milk.

Finally spoon over your favourite pasta and add some cheese!


According to My Fitness Pal there are about 535 calories per portion without cheese.

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