Bolognese With A Difference Recipes

BOLOGNESE WITH A DIFFERENCE

Bolognese with a difference image

A classic with a few added extras, everyone loves a good spag bol

Provided by Good Food team

Time 50m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
1 onion
2crushed garlic cloves
1 stick, finely chopped celery
450g minced beef
2 tbsp sun-dried tomato paste
400g can chopped tomato
150ml beef stock
50g chopped olive
handful fresh basil leaves
spaghetti , to serve

Steps:

Heat the olive oil in a large pan and cook the chopped onion, garlic and chopped celery for 3-4 minutes over a medium heat until the onion has softened slightly. Tip in the lean minced beef and cook, stirring occasionally, for 3-4 minutes until browned all over. Stir in the sun-dried tomato paste and cook for 1 minute.
Add the chopped tomatoes. Pour the beef stock into the empty tomato can, swish around then add to the pan. Stir in the pitted black chopped olives. Bring to the boil, reduce the heat, then cover and simmer gently for 35-40 minutes, until very tender. Season well and stir in a handful of fresh torn basil leaves.
Toss with cooked spaghetti and serve.

BOLOGNESE ON A BUDGET

Bolognese on a Budget image

This delicious bolognese is extremely quick and easy to make. Serve over pasta, rice, couscous, or any other carbohydrate food you fancy. This sauce gets better the longer it simmers. If you do allow it to simmer for a longer time, check regularly and add water as needed. This sauce also lends itself beautifully to adding vegetables such as zucchini, eggplant, carrots, and mushrooms.

Provided by Claire

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup red lentils
1 ¾ cups water
2 (14.4 ounce) cans chopped canned tomatoes
2 onions, chopped
1 cube vegetable bouillon
salt and ground black pepper to taste

Steps:

Rinse lentils under cold running water and drain. Place the water and lentils in a saucepan over medium heat and bring to a boil. Cover, reduce heat to medium-low, and simmer until lentils just begin to soften, about 20 minutes. Stir the tomatoes and onions into the lentils; bring to a gentle simmer. Crumble the bouillon cube into the lentil mixture and stir until it's dissolved. Simmer for about 5 minutes more, stirring frequently. Season with salt and pepper to taste.

Nutrition Facts : Calories 226.3 calories, Carbohydrate 42.2 g, Fat 0.8 g, Fiber 17.6 g, Protein 14.6 g, SaturatedFat 0.1 g, Sodium 303 mg, Sugar 8.3 g

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