Spaghetti bolognaise

Name: Spaghetti bolognaise
Yield: 3 servings
Cuisine: Boil
Ingredients: 150.00 g pasta spaghetti, uncooked; 1.00 onion finely chopped; 1.00 garlic cloves, crushed; 0.00 green pepper diced; 15.00 ml oil for frying; 50.00 g mushrooms sliced; 30.00 ml tomato purée; 5.00 ml oregano; 300.00 ml stock vegetable; 50.00 g bran flakes; salt and freshly ground black pepper to taste

3 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (11)

150.00 g	pasta — spaghetti, uncooked
1.00	onion — finely chopped
1.00	garlic — cloves, crushed
0.00	green pepper — diced
15.00 ml	oil — for frying
50.00 g	mushrooms — sliced
30.00 ml	tomato purée
5.00 ml	oregano
300.00 ml	stock — vegetable
50.00 g	bran flakes
	salt and freshly ground black pepper — to taste

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Method:

Cook the spaghetti in rapidly boiling salted water until done. Drain.
Sauté the onion, garlic and green pepper in a little oil until soft.
Add the mushrooms and stir-fry until pale brown.
Add the remaining ingredients and stir well.
Simmer to obtain a fairly thick sauce and pour over the cooked spaghetti.
Serve immediately.