Spaghetti and bean bolognaise
4 servings
Prep: 10 mins,
Cooking: 20 mins
A warming pasta dish with rich tomato flavours.
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Ingredients (16)
150 g | pasta — spaghetti, uncooked |
5 ml | canola oil — or olive oil |
2 | onion — medium, peeled and chopped |
5 ml | garlic — cloves, crushed |
1 | carrots — peeled and grated |
1 | green pepper — deseeded and chopped |
4 | tomatoes — peeled and diced |
10 ml | dried thyme |
10 ml | dried oregano |
10 ml | dried basil |
2 ml | salt |
freshly ground black pepper — to taste | |
1 x 410 g | red kidney beans — tinned, drained and rinsed |
1/2 x 410 g | white beans — tinned, drained and rinsed |
1 x 65 or 75 g | tomato paste |
20 ml | parmesan cheese |
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