Good old spag bog has been gracing family dinner tables for decades. The great thing about it, is you can feed a big crowd on a budget, the kids will eat it, you can freeze the bolognese mixture for a quick meal and even pop in a few veggies for extra flavour and added fibre.
1/2 pack spaghetti
1/2 kilo mince meat (try mince turkey for something different)
1 finely diced brown onion
1/2 teaspoon crushed garlic
1 jar tomato based pasta sauce
1 tin tomatoes or use freshly diced
1 tin baked beans in tomato sauce
1 cup frozen peas
1/2 finely diced red capsicum (optional)
1 teaspoon oil
1 tablespoon mixed spaghetti bolognese herbs or a combination of Basil, Oregano, Marjoram, Rosemary, Sage or Thyme
1 tablespoon water
Salt and pepper to taste
Grated cheese (Parmesan or something simple is preferable)
- Bring a pot of water to the boil and add oil and spaghetti. Cook on high until al dente and strain. While this is cooking you can make the bolognese sauce.
- Heat a large non stick pan and brown onion, garlic and mince meat. Add water to keep from sticking. After the mince is browned, add the remaining ingredients and stir thoroughly. Add salt and pepper to taste.
- Lower the heat to a slow simmer and cook for 15 minutes with the lid on. Stir regularly so it doesn’t stick to the bottom.
- Remove from heat and serve on top of spaghetti with a sprinkle of grated cheese.
If you want to increase the fibre, replace the baked beans with a drained can of 3 bean mix. It will also add texture and is even appreciated by those who aren’t keen on beans.
By Kim Chartres
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