Easy Spaghetti Bolognaise

INGREDIENTS

 olive oil   1 tbsp

 carrot  1 finely chopped

 tomatoes  6 big finely chopped ( you may use tinned ones )

potatoes   4 big boiled & cut into pieces

 spaghetti  14 oz 

 onions   2  finely chopped

garlic 2 cloves, finely chopped

 thyme 3 sprigs leaves removed

1 heaped teaspoon of dried oregano

5 fl oz red wine ( optional)

17½ fl oz vegetable stock or water

Parmesan cheese grated 3-4 tbsp

 

METHOD:

Heat  oil and cook the onion, carrot, garlic and tomatoes until the vegetables are softened.

Add potatoes , pour in the wine,  and stock. Add the thyme leaves and oregano and stir well.

Bring up to the boil, and then leave to simmer for about 30 minutes, stirring occasionally, until the sauce has reduced down and the alcohol has burnt off.

Place your dried spaghetti in a pan of boiling water and cook for approx 10 minutes, or as per packet instructions. Swirl your spaghetti on to a plate and top with the Bolognaise mixture.

 

TIPS:

Make double the amount of vegetable mixture and freeze the rest – use  for stuffing big tomatoes or capsicum.

Toast off some fresh breadcrumbs in a frying pan and use to top the Bolognaise for more texture. Finish with some shredded basil or parsley and a Parmesan cheese on top.