Spaghetti and bean bolognaise

4 servings Prep: 10 mins, Cooking: 20 mins
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A warming pasta dish with rich tomato flavours.

By August 10 2012
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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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Method:

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.



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