Beef Bolognese Spaghetti

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs capsicum
• 1bunch parsley
• 250g spaghetti
• 300g lean beef mince
• 10g Italian seasoning
• 200g tomato passata
• 10g capers
• 50g rocket leaves
• 20g walnuts
• 10ml olive oil
• 3ml sugar
• 10ml extra virgin olive oil
• 5ml balsamic vinegar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Crush or finely chop the garlic. Cut the capsicum into 1.5cm-thick slices. Coarsely chop the parsley leaves, discarding the stems.
2. Step 2 — Cook spaghetti
   Add three-quarters of the spaghetti* to the pan of boiling water (if you're tempted to throw in all the spaghetti, just note the dish won't be as saucy). Cook, stirring occasionally, for 12 mins or until al dente. Drain.
3. Step 3 — Cook capsicum
   While the spaghetti is cooking, heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the capsicum, stirring regularly, for 3-4 mins until lightly charred and almost tender. Remove from the pan.
4. Step 4 — Brown beef mince
   Add the beef mince to the same pan and cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the garlic and Italian seasoning and stir for 30 secs or until fragrant.
5. Step 5 — Cook sauce
   Add the capsicum, tomato passata, capers, 125ml (½ cup) water and ½ tsp sugar to the mince mixture and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 4-5 mins until slightly reduced. Taste, then season with pepper.
6. Step 6 — Make salad and serve
   Meanwhile, combine 2 tsp extra virgin olive oil and 1 tsp balsamic vinegar in a large bowl and season with salt and pepper. Add the rocket and walnuts and toss to coat. Add the spaghetti to the sauce and toss to combine. Divide the spaghetti among bowls. Scatter over the parsley and serve with the salad.

Allergens

Sulphites, Gluten, Wheat, Walnut