Autumnal spaghetti Bolognese
- 500g beef mince
- 1 large carrot, cut into small cubes
- 300g swede, peeled and cut into small cubes
- 100g fine green beans, trimmed and chopped
- 500g jar Dolmio Original Bolognese Sauce
- 300g spaghetti
Heat a large nonstick pan, then add the mince a handful at a time and cook, stirring, to brown. Add the carrot, swede and green beans and cook, stirring, for another 3-4 minutes until starting to soften.
Stir in the Bolognese sauce and heat until simmering. Lower the heat and cook gently for 20 minutes, stirring occasionally.
Meanwhile, cook the spaghetti in a pan of boiling water for 10-12 minutes, according to the pack instructions. Drain thoroughly, then add to the pan of sauce and stir to combine. Serve topped with a good grind of black pepper.
Divide between 4 plates and top with a good grind of black pepper to serve.