Spaghetti bolognaise with red kidney beans and baby spinach

4 servings Prep: 15 mins, Cooking: 25 mins
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By Food24 October 11 2019
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Ingredients (11)

30 ml oil
1 onion — chopped
500 g lean beef
2 tomatoes — chopped
140 g carrots — peeled and cubed
400 ml water
1 packet knorr spaghetti bolognaise dry cook-in-sauce
1 tin red kidney beans — drained and rinsed
2 cup spinach
50 g tomato paste
250 g spaghetti — cooked
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In a pan, brown the onion in oil. Add the mince and cook until well browned. Add the carrots and tomatoes.

Add water to the pan, stir in the contents of the pouch, the red kidney beans, baby spinach leaves and the tomato paste and bring to the boil while stirring.

Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Serve with cooked spaghetti.

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