Speedy spaghetti bolognese

Cityline | posted Tuesday, Nov 4th, 2014

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Ingredients:

• 1 tsp olive oil
• 2 carrots, finely chopped
• 2 minced garlic cloves
• 500 g extra-lean ground beef
• 1 cup red wine
• 1 cup low-sodium beef broth
• 156-mL can tomato paste
• 1/2 tsp salt
• 450 g linguine
• 1/2 cup grated parmesan
• 1/4 cup chopped parsley

Method:

1. HEAT olive oil in a large non-stick pan over medium-high. Add carrots and garlic. Cook until carrots begin to soften, 3 to 5 min. Crumble in ground beef. Cook, stirring often, until no pink remains, about 5 min. Add red wine, beef broth, tomato paste and salt. Boil, then reduce heat to medium-low. Simmer until thickened, about13 to 15 min.
2. COOK linguine in a large pot of boiling water, following package directions but omitting salt, until tender, 7 to 8 min. Drain and return pasta to pot. Add bolognese sauce and stir to coat. Sprinkle with parmesan and parsley.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire