This basic mince sauce can be used in many ways and is perfect for a mid-week meal.

Serving size
Serves 6
Ingredients
1 tbsp (15 ml) sunflower oil
500 g lean beef mince
1 onion, chopped
1 celery stalk with leaves, chopped
2 cloves of garlic, chopped
1 green pepper, seeds removed and chopped
2 carrots, grated
2 tsp (10 ml) each dried thyme and mixed herbs
1 x 410 g tin chopped tomatoes
1 tbsp (15 ml) tomato paste
2 tbsp (30 ml) chutney
1 tsp (5 ml) salt
lemon juice and black pepper to taste
300 g spaghetti
Spaghetti bolognese
Method

1. Heat 1 tsp of the oil in a frying pan and fry mince until browned. Spoon out and drain excess fat.
2. Heat another 1 tsp of the oil in the same pan and fry onion, celery, garlic and green pepper for a few minutes.
3. Add carrots, herbs, tomatoes, tomato paste, chutney and ½ tsp salt with meat. Reduce heat, cover with a lid and simmer for 30-45 minutes.
4. Season well with lemon juice and pepper.
5. Meanwhile, bring a large pot of water to the boil. Add pasta and the remaining ½ tsp salt. Cook until tender and drain well. Stir in the remaining 1 tsp oil.
6. Serve warm pasta with mince sauce.

Tips

1. To bulk up the mince, add cubes of butternut or brinjal with the carrots or stir in a tin of baked beans in tomato sauce.
2. Fresh or dried herbs like basil, rosemary and origanum are delicious with mince.
3. Lasagne: Prepare a white sauce and layer with the mince and lasagne sheets or noodles. Bake in the oven for 45 minutes. See White sauce recipe here.
4. Curry mince: Add ½ tbsp curry powder and ½ tsp each ground cumin and coriander to the onions.

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

Ingredients

Serving size
 Serves 6
Ingredients
 1 tbsp (15 ml) sunflower oil
 500 g lean beef mince
 1 onion, chopped
 1 celery stalk with leaves, chopped
 2 cloves of garlic, chopped
 1 green pepper, seeds removed and chopped
 2 carrots, grated
 2 tsp (10 ml) each dried thyme and mixed herbs
 1 x 410 g tin chopped tomatoes
 1 tbsp (15 ml) tomato paste
 2 tbsp (30 ml) chutney
 1 tsp (5 ml) salt
 lemon juice and black pepper to taste
 300 g spaghetti

Directions

Method
1

1. Heat 1 tsp of the oil in a frying pan and fry mince until browned. Spoon out and drain excess fat.
2. Heat another 1 tsp of the oil in the same pan and fry onion, celery, garlic and green pepper for a few minutes.
3. Add carrots, herbs, tomatoes, tomato paste, chutney and ½ tsp salt with meat. Reduce heat, cover with a lid and simmer for 30-45 minutes.
4. Season well with lemon juice and pepper.
5. Meanwhile, bring a large pot of water to the boil. Add pasta and the remaining ½ tsp salt. Cook until tender and drain well. Stir in the remaining 1 tsp oil.
6. Serve warm pasta with mince sauce.

2

Tips

1. To bulk up the mince, add cubes of butternut or brinjal with the carrots or stir in a tin of baked beans in tomato sauce.
2. Fresh or dried herbs like basil, rosemary and origanum are delicious with mince.
3. Lasagne: Prepare a white sauce and layer with the mince and lasagne sheets or noodles. Bake in the oven for 45 minutes. See White sauce recipe here.
4. Curry mince: Add ½ tbsp curry powder and ½ tsp each ground cumin and coriander to the onions.

3

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

Spaghetti bolognese