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Spicy Spaghetti Bolognese |
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Serves 4
· 450g (1 LB) lean minced beef · 1 large onion, peeled and chopped · 1 x 400g (14oz) can chopped tomatoes · 1 tablespoon tomato purée · 2 tablespoons tomato ketchup · 1 tablespoon brown sauce · ½ level teaspoons chilli powder · 2 cloves garlic, peeled and crushed
Dry-fry the mince in a non-stick frying pan for 10 minutes, stirring frequently, until the meet changes colour. Drain the mince through a sieve or fine colander to remove all the fat. Wipe out the frying pan with a piece of kitchen paper and dry-fry the onion until soft and brown. Return the mince to the frying pan. add the chopped tomatoes and all the remaining ingredients. Mix well and cover. Cook on a low heat, stirring occasionally, for 45 minutes. Serve with spaghetti (50g (2oz) uncooked weight per person) and salad. |