Spag Bol

Ingredients

• 500g Premium Beef Mince

• 400g Otway Pasta Company Fresh Spaghetti

• 1 sachet Mingle Spag Bol Blend

• Sorrento Napolitana Pasta Sauce

• 1 brown onion

• 2 carrots

• 1 celery stalk

• 2 garlic cloves

• 1/4 cup milk*

• 2 tbsp Olive oil*

  *Not included: Milk, Olive Oil

  Goes well with: Parsley and Parmesan

Method

1. Peel and grate carrot. Finely dice onion and celery. Mince garlic.

2. Heat oil in a large frypan over medium heat. Add carrot, onion, celery and garlic, reduce heat and cook, stirring occasionally, for 5–6 minutes or until vegetables are softened.

3. Turn up heat and add mince and Spaghetti Bol seasoning to pan and cook, breaking lumps up with a wooden spoon, for 4–5 minutes or until browned.

4. Add milk and cook for two mins. Add Napolitana sauce and stir to combine. Cover with a lid, reduce heat to low and cook, stirring occasionally, for 30 minutes or until reduced. Season with salt and pepper.

5. Toward the end of the sauce cooking time, bring large pot of salted water to the boil. Add spaghetti, bring back to boil and cook for 3 1/2 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water.

6. Add spaghetti and reserved pasta cooking water to Bolognese sauce and mix until pasta is coated in sauce. Divide spaghetti bolognese between bowls to serve.

Assembly

Enjoy as is or topped with fresh parsley* and parmesan*, or a simple salad.

*Parsley and Parmesan not included