Serves: 4 Prep 15 minutes Cooking 45 minutes
2 tsp olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 stick celery, finely chopped
4 slices pancetta, finely sliced
2 cloves garlic, crushed
500 g Coles Australian 4 Star Lean Beef Mince
1/2 cup (125ml) dry red wine
2 x 400 g can diced tomatoes
2 tbsp tomato paste
2 tbsp fresh oregano, finely chopped
375 g spaghetti
Oregano leaves, extra, to serve
Parmesan, finely grated, to serve
- Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot, celery, pancetta and garlic. Cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour and is cooked through.
- Add the wine and cook, stirring, for 2 minutes or until wine reduces slightly. Add the tomato and tomato paste. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens slightly. Add the oregano.
- Meanwhile, cook the spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain.
- Divide the spaghetti among serving bowls. Top with the bolognaise sauce and extra oregano. Sprinkle with the parmesan to serve.
Per serve: 44g of protein * 26g of Fat * 34g of Carbs * 9g of Fibre * 591 Calories