AUSSIE SPAG BOL

Aussie Spag Bol image

Provided by Carolyn Haas

Categories Pasta

Time 1h35m

Number Of Ingredients 14

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1 Tbsp olive oil
1 onion, chopped fine
1 carrot, chopped fine
1 stalk(s) celery, chopped fine
2 clove garlic, crushed
1 small zucchini, chopped
1 lb ground beef
4 oz mushrooms, sliced
28 oz chopped, canned tomatoes (can use 2x15 oz cans)
1 1/2 c beef stock
1 1/2 Tbsp fresh basil, chopped coarsely
1 lb spaghetti, cooked
grated parmesan for serving
basil leaves for garnish

Steps:

1. Heat the oil in a large saucepan or stockpot over medium heat. Cook the onion, carrot, celery for 5 mins or until vegetables have softened. Add garlic, zucchini and mushrooms and cook for 2 mins. Add the meat and cook, using a wooden spoon to break up any lumps, for 5 mins or until browned.
2. Add the tomato, stock and oregano. Season with salt and pepper. Bring to the boil. Reduce the heat to low and simmer, uncovered, for 1 hour or until the mixture has thickened slightly.
3. Divide the spaghetti among bowls. Top with the bolognaise sauce. Garnish with the parmesan and basil to serve.