A little extra something

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?
Arlene Thompson. INLT 16-611-CONArlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Bolognese

Ingredients:

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

Method:

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.

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3. Cook the spagetti to the packet instructions, rinse and drain and serve with the Bolognese. Sprinkle with grated parmesan.

COOKS TIPS

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.