Spaghetti Bolognaise

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 300 g spaghetti (or gluten free pasta)
• 1/4 cup basil (fresh chopped)
• 1 teaspoon olive oil
• 1 brown onion (large, finely chopped)
• 2 celery ribs (finely chopped)
• 2 carrots (finely chopped)
• 2 garlic cloves (minced)
• 400 g beef mince (extra lean)
• 810 g tomatoes (canned, chopped, no added extra salt)
• 125 ml water (1/2 cup)
• 2 zucchini (large, finely chopped)
• 130 g head of broccoli (1 small, cut into small florets)
• ground black pepper (to taste)

Recipe

• 1 meat sauce - heat oil in a large heavy based saucepan on medium and add onion, celery, carrot and garlic and cook uncovered stirring occasionally, for 8-10 minutes or until vegetable start to soften and then transfer vegetables to a large bowl and set aside.
• 2 heat pan on medium-high heat and add mince and cook, uncovered, stirring occasionally, for 3-4 minutes or until mince changes colour and then add tomatoes and water.
• 3 cover and bring to the boil and then add the cooked vegetables and stir to combine.
• 4 reduce heat to medium-low and simmer, covered for 20 minutes.
• 5 now add zucchini and broccoli and cook covered, for 5 minutes and then remove pan from heat and season well with pepper.
• 6 meanwhile, cook the pasta in a large saucepan of boiling water following packet directions, or until al dente, drain.
• 7 divide pasta between shallow bowls.
• 8 stir basil through the meat sauce and then spoon sauce over the pasta.
• 9 optionals - top with parmesan and extra basil leaves and accompany with a salad of your choice, if you like.