When we first bought our food processor my other half said “Oh good – now I won’t need to chop up the onion when I make spag bol”. And I said “As if you would chop an onion in the food processor – just use a knife”. But…how wrong I was. For here is my extra veg and extra easy spaghetti bolognese. You can add as much leftover veg as you like – just chuck it all in the food processor! This also makes it go further, so you can get 6 portions out of a pack of mince, making it super frugal too. I’ve entered it into Helen and Camilla’s Credit Crunch Much event, hosted this month by Helen’s beautiful Fuss Free Flavours blog. It’s the slow cooking that makes this really yummy. The flavours intensify and the meat softens. I swear by my slow cooker, but you can get similar results by heating slowly in the oven. Once again this freezes really well so it’s really good for defrosting and heating up on weeknights.
Extra Veg and Extra Easy Spaghetti Bolognese
3 onions, peeled
6 carrots, topped and tailed
4 fat cloves of garlic, peeled
500g (ish) whatever other veg you have lurking around – swede, parsnip and celery are all good – I added a lone lump of lettuce to this one!
splash of olive oil
450g good quality minced beef
4 tbsps tomato puree
2 tins chopped tomatoes
splash of wine (optional – depending on whether you’ve got some open)
2 bay leaves
1 tsp each of rosemary, oregano and thyme
1/2 tsp hot chilli powder
salt and pepper
salad, to serve
1. Blitz up all the veg in the food processor until you have a mush.
2. Soften the veg mush in olive oil in a pan with the lid on for around 20 minutes.
3. Turn up the heat, add all the other ingredients (breaking up the mince with a spoon) and let it bubble away for a few minutes. I don’t brown my mince any more…so sue me!
3. Pour mix into slow cooker and cook on low for up to 8 hours (or in a 170 degree oven for 3 hours).
4. Cook the spaghetti, and make a salad to go with it, if you feel that way inclined.
Slurp away 🙂
Then – head over here for this month’s frugality!