© J Sainsbury plc 2020
Spaghetti bolognese with olives
Spaghetti bolognese with a green olive twist
Adding olives to your classic spaghetti bolognese recipe gives a hint of scrumptious salty flavour to the dish
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Ready in 1 hour
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Cooking time 50 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 500g 5% fat beef mince
- 2 cloves garlic, crushed
- 1 red pepper, deseeded and chopped
- 150g baby button chestnut mushrooms, sliced
- 70g pitted green olives, halved
- 400g tin chopped tomatoes
- 500ml beef stock, made with 1 beef stock cube
- 1 tbsp double concentrated tomato purée
- 1 tbsp dried oregano
- 350g spaghetti
- 20g parmesan
Method
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1
Heat the oil in a large heavy-based pan over a low to medium heat. Cook the onion for 5 minutes until softened, then turn the heat up and add the minced beef. Continue to cook until browned, then add the crushed garlic. Cook for a couple of minutes, but do not allow the garlic to brown.
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2
Add the pepper and mushrooms and cook for a further 5 minutes until they begin to soften. Add the olives, tinned tomatoes, 300ml of the beef stock, tomato purée and dried oregano and bring to a simmer. Allow to simmer for 40 minutes, topping up with more stock if it starts to dry out, until the sauce has thickened. Season with black pepper.
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3
Cook the pasta according to the packet instructions and serve with the bolognese. Sprinkle with grated parmesan to serve.
