Spaghetti Bolognaise

Last night we cooked the "ol' faithful' when it comes to dinners. It's easy to prepare and cook and best of all it never disappoints!

There are two things I adore about making Spaghetti Bolognaise.

Firstly the Bolognaise sauce can be as basic or as elaborate as you wish to make it. There are really no set ground rules, no limitations and no end to the flavour that can be created. We enjoy a really rich sauce so we add some red wine into the cooking along with sprigs of fresh rosemary. In addition, we always add vegetables which is quite different to the original recipe having just onions. Carrots, capsicums and mushroom are our standard additional vegetables but I have been known to added grated zucchini in the past.

Secondly, I honestly consider Spaghetti Bolognaise a pure comfort food (all year round). Definitely a food for the soul - it is up there with Yorkshire Puddings or mashed potato and gravy or Chicken and Sweet Corn soup in our house. Its the dish we tend to cook when we are at the stage of having eat so many different foods to excite our tastebuds that we need something that's somewhat basic or "plain Jane". Topped with a shaving of parmesan cheese and accompanied by garlic bread, who could ask for more?

When we do cook this, it is always as a huge batch, leftovers are frozen as lunches or quick dinners. This sauce can also be used for other dishes, such as a lasagne or pasta bake. It's great in toasted sandwiches as well!

Spaghetti Bolognaise

Serves: 8

Points per serve: 6

cooking spray

500g lean mince beef

1 onion

2 teaspoons crushed garlic

2 carrots, peeled and finely diced

1 red capsicum, diced

1 green capsicum, diced

2 tablespoons tomato paste

2 x 400g can diced tomatoes

1/2 cup red wine

200 grams button mushrooms, finely sliced

1 tablespoon dried oregano

1 teaspoon salt

freshly ground black pepper

2 sprigs fresh rosemary

500 grams thin spaghetti, dry

parmesan cheese, if desired

Coat a large non stick frying pan with cooking spray and heat over a high flame. Add the mince and garlic, cooking until mince is completely browned. Add carrots and capsicums. Continue to cook for a further 4 - 5 minutes.

Add tomato paste and stir to combine. Add the tomatoes, red wine, mushrooms, oregano, rosemary, salt and pepper to taste. Stir well. Reduce heat to a simmer and cook for 45 - 60 minutes.

Meanwhile cook pasta according to instructions on the packet. Drain.

Remove rosemary stalks from the bolognaise sauce. Serve sauce over pasta.

(Click here for a printable version of this recipe)