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Spaghetti Alla Bolognaise
A classic that is always popular!
Ingredients
2 teaspoons olive oil
1 onion, chopped
1 celery stalk, thinly sliced
1 garlic clove, chopped
1 tablespoon tomato paste (no added salt)
300grams lean beef mince
800gram can tomatoes, with juice (no added salt)
1 eggplant, cut into 1cm cubes
1/4 cup chopped fresh basil
400grams dried spaghetti
Method
1. Combine oil, onion and celery in a large non-stick pan and cook over moderate heat until soft, stirring frequently.
2. Add garlic and cook a further 1 minute.
3. Stir in tomato paste and cook 2 minutes.
4. Stir in mince and cook until mince browns, about five minutes. Add tomatoes, eggplant and basil. Season with freshly ground black pepper.
5. Simmer over low heat until mince is cooked through, about 15 minutes, stirring occasionally.
6. Meanwhile, cook pasta in a large pot of boiling water and serve with the sauce.
Notes
*From Heart Foundation's The New Classic Cookbook*
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