Spaghetti and bean bolognaise



Ingredients 16
Servings 4
Time 00:10

Ingredients

  • 150
    g
    uncooked spaghetti
  • 5
    ml
    canola or olive oil
  • 2
    medium onions - peeled and chopped
  • 5
    ml
    crushed garlic or 2 garlic cloves
  • 1
    carrot - peeled and grated coursely
  • 1
    green pepper - seeded and chopped
  • 4
    tomatoes - peeled and diced
  • 10
    ml
    dried thyme
  • 10
    ml
    dried origanum
  • 10
    ml
    dried basil
  • 2
    ml
    salt
  • freshly ground black pepper to taste
  • 1 x 410
    g
    tin red kidney beans - drained
  • 1/2 x 410
    g
    tin white beans - drained
  • 1 x 65 or 75
    g
    tin tomato paste
  • 20
    ml
    parmesan cheese
 

Method

00:20
 
Cook the spaghetti in lightly salted water until done.

Heat the oil in a large saucepan, and gently fry the onion, garlic, carrot and green pepper until the onion is transparent.

If it sticks add 15-30ml water and stir. Add the tomato paste and cook for at least 5 mins to break down the bitter compounds.

Add the diced tomatoes and simmer for 5 minutes. Add herbs, salt, pepper and beans and simmer for a further 5 minutes.

Lightly mix the cooked spaghetti into the bean and tomato mixture, if desired.

Spoon onto a serving dish and sprinkle with parmesan cheese. Serve immediately with vegetables or a tossed salad.

 

Read more on: pasta  |  mince  |  recipes
 

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