Day 12: Spaghetti Bolognese

Mmm, I'm so glad I switched from jarred spaghetti sauce to making my own. I thought I just didn't like it anymore, but it really wasn't the case, once I made my own I realized just how delicious it is when you decide on the taste and flavourings yourself :). Don't be scared of the carrot, you barely notice it, it adds bulk and makes a more traditional Italian sauce and flavour.

This recipe is just something I sort of...looked at other recipes and then added to from there along the way to come up with what I use each time now. I serve it with spaghetti or tagliatelle. This time I tried ciao carbs pasta, made with soy and pea protein...honestly I wasn't keen. I grate parmesan on top.

For two people.

1 tbsp olive oil
1 onion
3 garlic cloves
1 carrot, grated.
150g minced meat, I use Quorn, but you can use beef, lamb, turkey, TVP, soy etc.
400g passata
200ml water
1 tbsp tomato paste
Beef stock pot/cube
1 tbsp Balsamic vinegar
1/2 tbsp Worcestershire sauce
1/4 tsp oregano
1/4 tsp thyme
1 tsp celery salt
2 tsp chilli powder - use one tsp if you don't like any heat at all, but keep at least one tsp in for flavour.
Half a lemons juice.
Salt and pepper to taste.
About 1/4 tsp grated nutmeg.

Really simple, olive oil, onions and garlic in the pan, then add the rest of your ingredients, everything! Adding the passata and paste first. Add the mince, if it is meat brown it off first with the onions and garlic, but with Quorn, TVP etc you can just pop it in and use the water to break it up. Add the remaining ingredients apart from the balsamic and lemon. cook for 30 minutes, then add the vinegar and lemon, then allow it to have another 15 minutes while you cook the pasta. Serve with grated parmesan.