Ingredients
- 300g of Spaghetti pasta
- 1lb Lean Steak Mince
- Half Beef Stock Cube
- 1 Carrot
- Half Medium-Sized White Onion
- 3/4 Stick of Celery
- 1 Tablespoon of Olive Oil
- 2 Tablespoons of Tomato Puree
- 2 Tins of Chopped Tomatoes
- 1/2 Red Pepper (optional)
- Basil (optional)
- Parmesan Cheese (optional)
Method
1. Cube the red pepper and carrot, gently fry in a medium/ large pot for 5-6 minutes.
2. Whilst the carrot and pepper are frying, dice the onion and finely chop the celery.
3. Put the onion and celery in with the red pepper and carrot and fry for a further 2-3 minutes.
4. Add Mince to brown, stirring constantly to break it up.
5. Add the chopped tomatoes, tomato puree, beef stock cube and some basil to the pot. Put a lid on the pot and reduce to a simmer for around 30 minutes.
6. Half fill a medium pot with boiling water and add your spaghetti, cook for around 12 minutes.
7. Serve up and garnish the dish with some basil, and a sprinkle of parmesan, if you like!
Lily Grace Brown, 15 year old budding cook, has been chopping veg since the age of three with her Gran, Mairi Brown. Lily has kindly shared her own recipe for Spaghetti Bolognese, which is a firm hit at the dinner table.
We look forward to receiving more recipes from Lily in the future.
Give it a try and let us know how it goes.
Have a recipe you’d like to share?
So long as it includes at least one of our products, please send it to us: recipes@rbrownandson.com (Pictures are always great too).
We’re planning on running monthly competitions where we will publish some of the best on our website, stay tuned for more on this.
But in the meantime we’re happy to receive all entries via email