| Ingredients | |
| Mince | 230g |
| Tin Tomatoes | 1 |
| Broccoli | 1 |
| Carrots | 50g |
| Fettuccini Nest 500g | 1 |
| Onions | 60g |
| Garlic | 2 cloves |
| Vege stock | |
| Beef stock | |
| What you will need in your pantry | |
| Oil |
Spaghetti Bol
2 Person - Spaghetti Bol
1. Add 1 Tablespoon Olive oil to a large frying pan on medium high heat. Add the beef mince to the frying pan and cook until browned.
2. Dice 1 onion and add to the frying pan along with 2 crushed garlic cloves, cook for 6-8 minutes.
3. Lower the heat to medium low and add one can of tinned tomatoes, add two teaspoons of vegetable and beef stock and 1 cup of water
4. Peel and finely grate the carrots and add to the frying pan then cover the frying pan and simmer for 15 minutes.
5. Bring a large saucepan of water to the boil. Add the fettuccine pasta to the saucepan of boiling water and cook until soft.
6. Steam the broccoli in a saucepan of water, with lid on, for 5 minutes.
7. Serve
4 Person - Spaghetti Bol
1. Add 1 Tablespoon Olive oil to a large frying pan on medium high heat. Add the beef mince to the frying pan and cook until browned.
2. Dice 1 onion and add to the frying pan along with 2 crushed garlic cloves, cook for 6-8 minutes.
3. Lower the heat to medium low and add one can of tinned tomatoes, add two teaspoons of vegetable and beef stock and 1 cup of water
4. Peel and finely grate the carrots and add to the frying pan then cover the frying pan and simmer for 15 minutes.
5. Bring a large saucepan of water to the boil. Add the fettuccine pasta to the saucepan of boiling water and cook until soft.
6. Steam the broccoli in a saucepan of water, with lid on, for 5 minutes.
7. Serve
6 Person - Spaghetti Bol
1. Add 1 Tablespoon Olive oil to a large frying pan on medium high heat. Add the beef mince to the frying pan and cook until browned.
2. Dice 1 onion and add to the frying pan along with 2 crushed garlic cloves, cook for 6-8 minutes.
3. Lower the heat to medium low and add one can of tinned tomatoes, add two teaspoons of vegetable and beef stock and 1 cup of water
4. Peel and finely grate the carrots and add to the frying pan then cover the frying pan and simmer for 15 minutes.
5. Bring a large saucepan of water to the boil. Add the fettuccine pasta to the saucepan of boiling water and cook until soft.
6. Steam the broccoli in a saucepan of water, with lid on, for 5 minutes.
7. Serve
Gluten-free 2 Person - Spaghetti Bol
1. Add 1 Tablespoon Olive oil to a large frying pan on medium high heat. Add the beef mince to the frying pan and cook until browned.
2. Dice 1 onion and add to the frying pan along with 2 crushed garlic cloves, cook for 6-8 minutes.
3. Lower the heat to medium low and add one can of tinned tomatoes, add two teaspoons of vegetable and beef stock and 1 cup of water
4. Peel and finely grate the carrots and add to the frying pan then cover the frying pan and simmer for 15 minutes.
5. Bring a large saucepan of water to the boil. Add the fettuccine pasta to the saucepan of boiling water and cook until soft.
6. Steam the broccoli in a saucepan of water, with lid on, for 5 minutes.
7. Serve
Gluten-free 4 Person - Spaghetti Bol
1. Add 1 Tablespoon Olive oil to a large frying pan on medium high heat. Add the beef mince to the frying pan and cook until browned.
2. Dice 1 onion and add to the frying pan along with 2 crushed garlic cloves, cook for 6-8 minutes.
3. Lower the heat to medium low and add one can of tinned tomatoes, add two teaspoons of vegetable and beef stock and 1 cup of water
4. Peel and finely grate the carrots and add to the frying pan then cover the frying pan and simmer for 15 minutes.
5. Bring a large saucepan of water to the boil. Add the fettuccine pasta to the saucepan of boiling water and cook until soft.
6. Steam the broccoli in a saucepan of water, with lid on, for 5 minutes.
7. Serve
Gluten-free 6 Person - Spaghetti Bol
1. Add 1 Tablespoon Olive oil to a large frying pan on medium high heat. Add the beef mince to the frying pan and cook until browned.
2. Dice 1 onion and add to the frying pan along with 2 crushed garlic cloves, cook for 6-8 minutes.
3. Lower the heat to medium low and add one can of tinned tomatoes, add two teaspoons of vegetable and beef stock and 1 cup of water
4. Peel and finely grate the carrots and add to the frying pan then cover the frying pan and simmer for 15 minutes.
5. Bring a large saucepan of water to the boil. Add the fettuccine pasta to the saucepan of boiling water and cook until soft.
6. Steam the broccoli in a saucepan of water, with lid on, for 5 minutes.
7. Serve