You can't go wrong with this dish and it is every ones favourite, whether served up with spaghetti, jacket potato, french fries or even stuffed in a pepper.
There really isn't anything to 'NOT' like about it.
This time it has a little something added to it which gives a whole new meaning to 'spaghetti bolognese', that's right green olives.
1 tbsp vegetable oil
1 large onion, chopped
500 g beef mince 5% fat by Sainsbury's
2 cloves garlic, crushed
1 red pepper, deseeded and chopped
150 g baby button chestnut mushrooms by Sainsbury's, sliced
70 g pitted green olives by Sainsbury's, halved
400 g tin chopped tomatoes
500 ml beef stock by Sainsbury's, made with 1 beef stock cube
1 tbsp double concentrated tomato purée
1 tbsp dried oregano
350 g spaghetti
Heat the oil in a large heavy-based pan over a low to medium heat and cook the onion for 5 minutes until softened. Turn the heat up and add the minced beef.
Continue to cook until browned, then add the crushed garlic. Cook this out for a couple of minutes but do not allow the garlic to brown.
Add the pepper and mushrooms and cook for a further 5 minutes or 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.
Cook the pasta to the packet instructions and serve with the bolognese. Sprinkle with grated parmesan to serve.