Quick Spaghetti Bolognese

By Harleygirl

This fast-track version of everyone's favourite pasta sauce is bursting with flavour and it's ready to eat in so little time. Serve with a crunchy, colourful salad, if you like. Delicious!

Copyright

Copyright by The Readers Digest Association, Inc. 2008

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Ingredients

• 2 tbsp olive oil
• 500 g lean minced beef
• 1 large onion, finely chopped
• 1 carrot, peeled and finely chopped
• 2 celery sticks, finely chopped
• 4 garlic cloves, crushed
• 400 g can chopped tomatoes
• 450 g jar or carton tomato passata
• good pinch of dried oregano, or to taste
• 400 g spaghetti
• grated Parmesan cheese, to serve

Preparation

Step 1

1. Heat a wok or large, deep frying pan with the olive oil. Crumble the beef into the pan and stir-fry over a high heat for 2 minutes to break up the meat and brown it.
2. Add the onion, carrot, celery and garlic. Stir over a medium heat for 1 minute, then add the chopped tomatoes and the passata. Stir well, then add the oregano and seasoning. Cook over a medium heat so that the sauce boils gently, stirring occasionally, for 15 minutes or until thick.
3. While the sauce is cooking, cook the spaghetti in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain and turn into a warmed serving bowl.
4. Taste the sauce and adjust the seasoning, then pour over the hot pasta. Toss gently and serve immediately with grated Parmesan cheese.