Easy spaghetti Bolognese
|700 g||mince — lean beef|
|1||onion — finely chopped|
|1 tsp||dried oregano|
|1 cup||mushrooms — sliced|
|1||tinned tomatoes — chopped|
|300 ml||stock — beef|
|450 g||pasta — spaghetti, uncooked|
|parmesan cheese — grated|
|2 tbsp||olive oil — for frying|
|of salt and pepper to taste|
Fry the mince and onion in a large, non-stick saucepan for 5 minutes until browned. Add the oregano, mushrooms, chopped tomatoes and tomato purée.
Pour the stock into the pan. Cover and simmer for 20 minutes, stirring occasionally.
Meanwhile, cook the spaghetti in boiling water for 10 minutes until tender, then drain.
Stir the mince into the spaghetti or spoon on top with a little Parmesan, grated.