Grating or finely chopping veggies is good way to sneak them into dishes like this Italian classic
Serves 6 • Ready in 45 mins
DAI‘S TIPS:
‘This is a fantastically versatile recipe that you can serve up in many different ways. Swap the spaghetti for penne, sprinkle with a little cheese and pop it in the oven for a pasta bake. Transform it into a mild chilli with a teaspoon of smoked paprika and a half-teaspoon of cumin – perfect for burritos or with a baked potato. Or top it with sweet potato mash for a twist on shepherd‘s pie.‘
THE METHOD:
- 400g can Co-op Honest Value red kidney beans, drained and rinsed
- 1 tbsp rapeseed oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 Co-op British carrots, grated
- 3 celery sticks, finely chopped
- 500g Co-op British 5% fat beef mince
- 375ml beef stock, made with 1 reduced-salt stock cube
- 400g can Co-op Italian chopped tomatoes
- 1 tsp dried mixed herbs
- 2 tsp Worcestershire sauce
- 3 tbsp tomato purée
- 450g wholewheat spaghetti
- Small handful basil leaves
- Blitz the kidney beans with a handheld blender, adding a little water if needed (or mash well with a fork). Heat the oil in a large pan and cook the onion for 5 mins over a low heat. Add the garlic and cook for 2 mins, then add the carrot and celery, and cook for 3 mins more.
- Increase the heat to medium and add the beef, breaking up any lumps with a spoon. Cook until browned, then stir in the stock, kidney beans, chopped tomatoes, mixed herbs, Worcestershire sauce and tomato purée. Season, then simmer for 25 mins.
- Meanwhile, cook the spaghetti according to the pack instructions. Drain, then add to the bolognese sauce and toss together. Serve with the basil leaves scattered over.