Wednesday, 22 April 2015

Fiery Spaghetti Bolognese

This fiery spag bol makes a hearty meal, and for me, a student-staple. When using meat in my meals, I tend to opt for local cuts. Scotch Beef is my go-to brand when I'm studying in Edinburgh. Local Scottish farmers say they adopt the best practices regarding animal welfare and natural production methods. Also they believe that their selection methods lead to the best beef for taste, as well as quality, and I completely agree!

People often believe that to be "healthy" you've got to become a veggie or vegan. I do believe in the UK we've got to up the vegetable game, however I'm a major meat-fan, and will never give it up. Beef is a great source of protein, and when minced, it is a much cheaper cut. Iron, selenium, zinc, and vitamin B12 are all found in beef too! Yes there are saturated fats found in red meat, such as mince. Although when I'm buying it, I choose leaner options to reduce my sat. fat intake. So go on, support your local farmers and make a nutritious meat feast for dinner tonight. Your wallet and taste buds will thank you!

Serves 4

500g Scotch Beef Mince
4 handfuls of Spinach
3 red Chillies
3 Garlic cloves
2 tablespoons of Paprika
2 tins of Chopped Tomatoes
1 Onion
Olive oil
Salt and Pepper

460g dried Spaghetti pasta
1 teaspoon of Salt

  1. Heat a large sauce pan to high heat and add a glug of olive oil. 
  2. Chop onion and fry for 3 minutes. (The high temperature allows for food to "fry" rather than stew, which it would do on a lower heat. This is due to the water content in the onion. It'll make the overall flavour taste so much better!)
  3. Chop garlic and add it to onions. Cook for 2 more minutes.
  4. Add minced beef and fry for 10 minutes, give it a stir every now and then to make sure ingredients are well mixed together. 
  5. Reduce to a medium heat, and add chopped tomatoes, chilli and seasonings. 
  6. Fill another saucepan with boiling water; add salt and pasta. Cook for 15-20 minutes on a medium heat, until the pasta is al dente.
  7. Allow bolognese mixture to simmer for 20 minutes, until the sauce is rich and thick.
  8. Remove the sauce from the heat for 5 minutes before serving, and stir in 4 large handfuls of spinach. Place on saucepan lid to wilt spinach and maintain heat.
  9. Drain pasta; keeping 1 tbsp of cooking water and adding a drizzle of olive oil to keep pasta from sticking together when serving.
  10. Serve up pasta and sauce. Enjoy!

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