Oat Spaghetti Bolognese

Ingredients (serve for 6):

  • 2 tablespoons olive oil
  • 500g lean minced beef
  • 2 onions, diced
  • 2 carrots, trimmed and diced
  • 4 garlic cloves, chopped
  • 2 x 400g tin diced tomatoes
  • 2 tablespoons tomato paste
  • 400ml organic low sodium beef broth
  • 400g dried oat spaghetti
  • 80g Parmesan cheese, grated
  • Salt, sugar and pepper

 

Instruction:

For the Bolognese sauce:

  1. Heat 1 tablespoon oil in a pan, stir in minced beef with a pinch of salt and pepper, and cook until browned.  Transfer the beef to a large bowl and set aside.
  2. Heat 1 tablespoon oil in a pan, add garlic and onion and cook for 3 minutes. Add the carrot and cook for 2 minutes until the vegetables are softened.  Then pour the mince back to the pan.
  3. Stir in tomatoes and tomato paste to the pan. Pour in the broth, bring to boil and then reduce the heat to simmer gently for 45 minutes until the sauce is thick. Taste and season with salt, sugar and pepper as necessary.

For the spaghetti:

  1. Bring water to boil in a large saucepan and add a pinch of salt.  Boil the spaghetti for about 12 minutes until cooked. Then drain and add to the pan with the Bolognese sauce.
  2. Mix well and serve hot with grated parmesan cheese.