Sue Zann Toh

I finally found a recipe for classic spaghetti bolognese that’s produces consistently great tasting spag bol. It’s so easy and tasty it’s unbelievable. I have to give a big thanks to C from university to introducing me to this recipe.

Serves 4.

Ingredients

• 1 onions, diced
• 2-3 cloves garlic, chopped
• 2 Tbs olive oil
• 500g minced beef (I use low fat minced beef)
• 2 tomatoes, diced
• 8-10 mushrooms, quartered (I use portabello or swiss brown - they have more flavour than button mushrooms)
• 1 tsp dried oregano leaves
• 1 can Campbell’s condensed tomato soup (has to be Campbells)
• 140g tomato paste
• salt, pepper and sugar to taste
• 500g spaghetti

Instructions

1. Cook spaghetti according to the packet. Usually boil for 10 minutes in water with 1 tsp salt.
2. Heat 1 tablespoon olive oil in a deep frypan.
3. Saute mushrooms until cooked through, about 5 minutes.
4. Remove mushrooms from frypan.
5. Heat 1 tablespoon olive oil in the same frypan.
6. Add onions and garlic and cook until onions are translucent, about 2-3 minutes.
7. Add minced beef in batches and cook until brown.
8. Add tomatoes, cooked mushrooms, tomato soup, tomato paste and dried oregano leaves and heat through.
9. Add salt, pepper and sugar to taste.

Tips

The minimum ingredients for this recipe is the Campbell’s condensed tomato soup, tomato paste and spaghetti. Pretty much all other ingredients are optional and amounts can be varied to your liking.