Ok, so first things first. Don’t worry, there is no jam involved in the making of this Italian, savoury eat! But, for those trying to be a bit healthier with the new year, it is packed with healthy veggies etc. to keep you fuller for longer. Packed with extra goodies also means it goes further in terms of meals for the week. At home we use this recipe for 4 but, as we are just a 2, it sees our lunchtimes through for a couple of days, serving it with a fusilli pasta for easier packed-lunch meals.
Jam Packed Spaghetti Bolognese
- 500g Beef mince – for this we always buy local (more detail in another post)
- 1 Carrot – grated
- 1 Onion – diced
- 2 Chunky cloves of garlic – pressed in a garlic press
- 400g Chickpeas – drained
- 1 Red Bell Pepper – finely chopped
- 400g Capelli d’angelo (Angel Hair Spaghetti – it’s super thin)
– For the Sauce:
- 680g Passata (roughly – each jar varies)
- 2 tbsp Tomato Purée
- 125 ml Red wine (of your choice)
- 225ml Veggie Stock
- 1 tsp Italian Herbs – These pre-mixed little jars are always super handy!
- Several cherry tomatoes sliced
- Dice the onions and press the cloves of garlic. Then fry at a medium to high heat with a little bit of oil until brown and softened – this shouldn’t take long.
- Add the mince once the onions have softened and cook until the mince is entirely browned.
- Once this mixture is cooked, add the passata, tomato purée, stock and wine. Add one at a time and stir through the mince mixture. Once complete this should look like a very wet bolognese sauce.
- Now add the grated carrot, chickpeas, pepper and herb mix. Stir thoroughly so that all the carrot isn’t in one big clump and that all these added goodies are evenly spread throughout the sauce.
- Now leave on a lower heat, add the lid and leave to cook for 30 minutes. Popping back to stir occasionally. The aim is to thicken the sauce through cooking slowly on the hob. If for some reason after 30 minutes the bolognese has not thickened then just leave for a little longer – this is only going to help bring out all the flavours anyway!
- 10 minutes before you’re ready to serve, boil the kettle and add the boiling water to a fresh saucepan. Add a little salt, to prevent clumpy pasta (so I’ve been told), and add your spaghetti. This spaghetti is super nice because it’s so thin and the sauce just seems to cling to it, rather than the thicker spaghetti which the sauce always seems to slide off!
- Once that’s cooked (follow packet instructions but is generally about 6-8 minutes), drain and dish up. Next add a generous ladle of your sauce and you’re done!
This dish suits this time of year perfectly, keeping us warm on those January evenings!
Have you had a go?
If you’ve had a go cooking this, maybe you’ve discovered some more veggies to put in it, comment below and share your cooking experience.