Spaghetti and bean bolognaise



Ingredients 17
Servings 4
Time 10 mins

Ingredients

  • 150
    g
    uncooked durum wheat spaghetti
  • 5
    ml
    canola or olive oil
  • 2
    rashers lean bacon, chopped (optional)
  • 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 brown 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

20 mins
 
1. Cook the spaghetti in lightly salted water until done.
2. Heat the oil in a large saucepan, and gently fry the bacon, onion, garlic, carrot and green pepper until the onion is transparent. If it sticks add 15-30ml water and stir.
3. Add the diced tomatoes and simmer for 5 minutes.
4. Add herbs, salt, pepper, beans and tomato paste and simmer for a further 5 minutes.
5. Lightly mix the cooked spaghetti into the bean and tomato mixture, if desired.
6. Spoon onto a serving dish and sprinkle with parmesan cheese.
7. Serve immediately with either two cooked vegetables or a tossed salad.

 

 

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