Okay, the Italians don't like the name "spaghetti bolognaise", but hopefully they'll forgive me as I am neither Italian or in Italy.
As the busy mum of two young kids, I know this healthy recipe never fails - they love it, my husband loves it and I love it. Hopefully you will too!
1 tablespoon olive oil
1 large red onion - finely chopped
2 large carrots - finely chopped
1 stick celery - finely chopped
2 tablespoons dried Italian herbs
500g 5% fat minced beef
400g chopped tinned tomatoes
2 low-sodium beef stock cubes
1 teaspoon onion marmalade
Pour 1 tablespoon of olive oil in deep pan and heat gently on the lowest heat setting - add the onion, carrots and celery and gently fry until the onions have softened. Add the dried herbs and tomato puree and stir again.
Next, add the mince and stir regularly to ensure the meat doesn't stick together. Pour in the tinned tomatoes, then fill the same tin with water and add to the pan. Stir, then add the stock cubes and the onion marmalade.
1 tbsp mixed herbs
juice from 1.5 lemons
4 handfuls paella rice
Salt & pepper to taste
Finely chop the onion, garlic, celery and carrots and fry in a deep saucepan on a low heat for 5 minutes.
Add the shredded chicken, 1 tablespoon of mixed herbs and pour in the chicken stock (I like Kallø organic chicken stock pots).
Add the juice of 1 and a half lemons and four handfuls of paella rice (or noodles, or Basmati rice). Let it bubble gently for half an hour to really infuse the flavours, adding a bit of pepper and salt if needed.
Nooshe joon! (translating to “may your soul be nourished” in Farsi)