The Health Hub cookery class at Carrickfergus Cookery School, Carrick YMCA enjoy giving everyday recipes a little extra something to make them taste great. Having tried dark chocolate in their chilli they went a step further and tried a spoonful of coffee in their spaghetti bolognese and it was amazing! Why not give it a try yourself?
1 large onion, finely chopped
500 g low fat beef mince
2 cloves garlic, crushed
1 red pepper, deseeded and chopped
150 g chestnut mushrooms sliced
400 g tin chopped tomatoes
500 ml beef stock made with 1 beef stock cube
1 tbsp tomato purée
1 tbsp dried oregano
350 g spaghetti
20 g grated parmesan or grated cheddar to serve
1. Add the minced beef to a large heavy-based pan and dry fry over a medium heat until browned. Add the onion and cook for 5 minutes until softened, then add the crushed garlic. Cook this out for a couple of minutes but do not allow the garlic to brown.
2. Add the pepper and mushrooms and cook for a further 5 minutes or until they begin to soften. Add the tinned tomatoes, 300ml of the beef stock, tomato purée and dried oregano and bring to a simmer. Allow to simmer for 20 minutes, topping up with more stock if it starts to dry out, until the sauce has thickened. Season with black pepper.
3. Cook the spagetti to the packet instructions, rinse and drain and serve with the Bolognese. Sprinkle with grated parmesan.
Try adding my secret ingredient- 1 teaspoon coffee for extra depth of flavour or 125 ml red wine with the stock, or try adding chopped carrots or celery instead of peppers.