Spaghetti Bolognaise

Ingredients

• 2 tbsp olive oil
• 600g lean minced beef
• 2 large onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp dried oregano
• 2 tsp freshly ground black pepper
• 2 tbsp tomato puree
• 400g can tomatoes, chopped
• 400g haricot beans, drained and rinsed
• 400ml water
• 320g buckwheat or chickpea pasta for gluten free (or wholewheat or egg based fresh pasta)
• handful of fresh basil
• 1 tbsp grated Parmesan to serve
  

Instructions

1. Heat the oil in a pan and stir fry the mince for 3 – 5 minutes.
2. Pour into a colander over the sink to drain off any excess water and fat, set aside.
3. Fry the onions for 2 – 3 minutes, then stir in the garlic.
4. Add the mince back into the pan.
5. Stir in the black pepper, oregano, tomato paste, chopped tomatoes, haricot beans and water.
6. Bring to the boil and leave to simmer for 20 minutes until the liquid has reduced.
7. Add more pepper to taste.
8. Put the pasta on to boil until al dente (just cooked but still firm.)
9. Divide between 4 plates or bowls, sprinkle with fresh basil and Parmesan.