Day 12, SPAGHETTI BOLOGNESE

I once had a very animated conversation with a lovely Italian chap who was not convinced that the inhabitants of Bologna would agree with the name of this dish. And he was right of course, this is British Spag Bol. But call it what you like, according to our catering manager at school, it's our students' favourite! 
My grade 9s are going to attempt to make it either low fat, vegan or suitable for a toddler. Let's see how they get on....

1 onion

2 sticks celery (optional)

2 carrots (optional)

2 cloves garlic
1-2 bay leaves (optional)

1 tbsp olive oil

330g minced beef

200g mushrooms

1 tin tomatoes

1 tbsp mixed Italian seasoning

1 tbsp tomato paste

200mls beef stock

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1. Finely chop onion, celery and garlic, grate carrot. 

2. Sauté gently in olive oil with a bayleaf & Italian seasoning, for 10 minutes until translucent.

3. Increase heat to medium and add minced beef and mushrooms. Fry until brown.

4. Add tinned tomatoes, salt, pepper, tomato paste and stock cube, plus 200mls water.

crumble in the stock cube and add half a can of water
(to rinse out the tin and to make the 200mls stock)

4. Reduce heat and simmer gently, covered with a lid, for 20 minutes.

Serve with spaghetti and sprinkle with Parmesan cheese.