Spag Bog

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I love a good spaghetti bolognese , or as my husband calls it “spag bog” (Aussies have slang words for everything). Usually whatever I have in the fridge can be thrown in and made delicious. The best part about it spaghetti is that you can have it for lunch the next day and it’s just as good, if not, better.


 

Spaghetti Bolognese

Yield: 2 (with leftovers) or 4 (with no left overs)

This week I used:

1 tbsp olive oil

1 large fresh tomato, roughly chopped

a few Basil leaves, roughly chopped, plus more for garnish

1/2 a yellow onion, minced

1 garlic clove, crushed

1 celery stick, chopped

1 can chopped tomatoes (no salt added)

1 jar of tomato and basil sauce

a few handfuls of whole wheat spaghetti

1lb. ground beef

salt and pepper, to taste

In a large pot heat the olive oil over medium heat and in the mean time, chop all the veggies. Once the oil is hot in the pan, throw in the onion for a couple of minutes to brown slightly. Season with salt and pepper and then throw in the garlic for about 2 minutes. Add the ground beef and mix in with the onion and garlic.

Once the ground beef is pretty well cooked, throw in the veggies, can of tomatoes, and the sauce. Mix everything together, turn the heat to medium-low and cover with the lid. Let the sauce sit for at least 20 minutes, the longer the better because it gives the sauce time to develop with flavor.

In another pot, boil water. Add the spaghetti and cook until al dente. Drain the water form the pot and mix the spaghetti in with the sauce. Season once more with salt and pepper. Add some fresh basil for garnish and serve.

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