Spaghetti Bolognese

(SERVES 4)

• 350 g/12 oz/3 cups extra-lean minced (ground) beef
• 2 onions, chopped
• 1 carrot, finely chopped
• 1 garlic clove, crushed
• 400 g/14 oz/1 large can chopped
• 15 ml/1 tbsp tomato puree (paste)
• 45 ml/3 tbsp red wine
• Salt and freshly ground black pepper
• 5 ml/1 tsp dried oregano
• 225 g/8 oz spaghetti
• 30 ml/2 tbsp grated Parmesan cheese

To Serve:

• Mixed Green Salad

Dry-fry (sauté) the mince with the onions, carrot and garlic in a large saucepan, stirring, until the grains are brown and separate. Pour off any excess fat. Add the remaining ingredients except the spaghetti and cheese. Bring to the boil, stirring. Reduce the heat, part-cover and simmer gently for 30 minutes until the mixture has formed a rich sauce. Taste and re-season if necessary. Meanwhile, cook the spaghetti according to the packet directions. Drain. Pile on to warmed plates. Spoon the sauce over, sprinkle with the Parmesan cheese and serve with Mixed Green salad.