Spaghetti Bolognaise

The family favourite, with added goodness of bone broth

You will need:

1 tub Dr Broth Beef bone broth

250g button mushrooms – chopped

100g streaky bacon – chopped –optional

500g beef mince

2 tlbs tomato paste

½ packed (250g) spaghetti –optional – you can use the mince to make wraps or cottage pie.

Salt, pepper, extra virgin olive oil, pinch of dried oregano

Method:

In a medium sized thick bottomed saucepan, over a medium flame, add the olive oil and the streak bacon, cook fora few minutes until the bacon starts to crisp.

Stir in the mushrooms; add a pinch of salt and pepper. The mushrooms will release some water, keep cooking until the water has gone and the mushrooms are starting to brown as well.

Stir in the mince and oregano and cook for a couple of minutes, then add the tomato paste.

Now pour in Dr Broth Beef bone broth and bring the pot to the simmer.

Now depending on how loose you like your bolognaise depends on how long you cook it for. But cook long enough for at least half the broth to have cooking into the sauce, longer if you prefer.

In the meantime cook your spaghetti in plenty of salted water, drain, and toss with your bolognaise.

Add parmesan, or any salty cheese.

*This is also a great mince for a cottage pie or mince lettuce wraps, just cook the broth a little further

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