Baby Bolognese

  • 20 mins
  • Serves 5
  • 2 pan
  • Beginner

Ingredients

15g (1/2 oz) Yeo Valley Unsalted Butter
100g (4 oz) lean minced beef
½ small onion, finely chopped
50g (2 oz) grated carrot
50g (2 oz) grated courgette
5ml (1 tsp.) tomato puree
2 fresh tomatoes, skinned, seeds removed and flesh chopped
100ml (31/2 fl oz) water
30ml (2 tbsp) Yeo Valley Crème Fraiche
50g (2 oz) spaghetti

Method

1. Heat the butter in a pan, add the mince and onion and cook for 3 -4 minutes until browned. Add the carrot, courgette, tomatoes, tomato puree and water and simmer with the lid on for 5-8 minutes.
2. Cook the spaghetti according to the instructions on the pack, drain and chop with scissors to make short pieces.
3. Using a hand blender, roughly chop the Bolognese, stir in the crème fraiche and spaghetti and use immediately or chill in the fridge for later use.

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