Spaghetti Bolognese

Prep: 15 minutes. Cook: 60 minutes.

1. In a large pan fry the onions in vegetable oil until soft, then add garlic and mushrooms and cook on low heat until fragrant.
2. Add the minced beef to the pan followed by the water and break down with a whisk.
3. Bring to the boil and skim the excess scum/fat off the surface (this is a brilliant way to reduce the fat in the mince). Stirring in the oregano and allow to simmer for 45 minutes or until the meat is tender.
4. Add the tomato sauce and MAGGI Vegetable Bouillon and simmer for a further 30 minutes.
5. Add the basil two minutes before serving, and some black pepper to taste.
6. Serve with spaghetti cooked as per pack instructions.

By adding the raw mince to water and bringing to a simmer, all the fat and scum will rise to the surface and is easily removed with a ladle. It’s a very effective way of removing excess fat instead of draining in colander. Use roughly diced onions and blitz in the food processor; this saves time chopping and blends well into the mince sauce.