Beef and olive spaghetti bolognese




Step 1

Heat the oil in a large frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Add the capsicum and cook, stirring, for 2 mins. Add Dolmio® Extra Red Wine & Italian Herbs Pasta Sauce, stock, MasterFoods® Oregano Leaves and olives. Bring to the boil. Reduce heat to low and simmer for 8-10 mins or until thickened.

Step 2

Meanwhile, cook the San Remo Spaghetti No. 5 in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Step 3

Divide the pasta among serving bowls. Top with bolognese, shaved parmesan and basil leaves.

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