Spaghetti Bolognese | Frylight

Ingredients

• Frylight Cooking Spray
• 4 Smoked bacon rashers, chopped
• 2 onions, chopped
• 2 garlic cloves, finely chopped
• 200g mushrooms, sliced
• 1 medium carrot, grated
• 500g beef mince
• 125ml red wine
• 1 beef stock cube
• 2 x 400g tinned plum tomatoes
• 2 tbsp. tomato puree
• 2 tsp dried oregano
• 100g frozen peas
• 400g spaghetti
• 50g grated parmesan (optional)
• handful of chopped fresh basil
• Add the mince to the pan and fry for 5 minutes.
• Pour in the wine and crumble in the stock cube. Bring to the boil and then reduce for 5 minutes whilst stirring.
• Add chopped tomatoes, tomato puree and dried oregano. Stir together and bring to the boil. Season to taste.
• Add in the peas, cover, reduce the heat to low and leave to simmer for 30-40 minutes.
• Cook the spaghetti to packet instructions.
• Serve spaghetti with Bolognese on top. Add basil and grated parmesan to taste.