Cooking the mid-week family favourite, Le Creuset’s 3-ply Stainless Shallow Casserole makes it better due to its wide surface area, which enables the meat to brown and caramelise enhancing the flavour.
Main ingredients
- Meat
- Pasta
Ingredients
Method
Ingredients
- 500g minced beef
- 1 large onion, peeled and diced
- 2 large carrots, peeled and diced
- 4 tablespoons tomato purée
- 250ml beef stock
- 2 red peppers, cored and diced
- 2 orange peppers, cored and diced
- 150g mushrooms, diced
- 1 tablespoon dried oregano
- 1 tablespoon Worcestershire sauce
- Season to taste
- 500g wholewheat spaghetti, to serve
- 1 tablespoon freshly grated Parmesan cheese
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Method
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1Place the casserole over a medium heat and add the mince beef. Dry fry the mince until it goes brown stirring continuously.
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2Add the onion, carrots, tomato purée and beef stock and cook with the lid on for 15 minutes.
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3Add the peppers, mushrooms, oregano, and Worcestershire sauce and cook without the lid for 30 minutes to create a rich meat sauce.
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4When ready to serve place the spaghetti into a pan of boiling salted water and cook according to pack instructions.
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5Drain the pasta and add to the Bolognese. Serve with grated Parmesan.
You can substitute any of the vegetables for what you have available.
Once the sauce has been made it can also be used to make lasagne or cottage pies and it will freeze well.
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