This dish is a twist on the traditional Spaghetti Bolognese. Cinnamon is the secret ingredient! Feel free to use whatever pasta is at hand, the kids will love this.
Serves 4 Cooking time: 1 hr
400g lean minced beef 2 tablesp. rapeseed oil 2 streaky rashers, diced 1 carrot, very finely chopped 2 onions, very finely chopped 1 celery stick, very finely chopped 2 garlic cloves, peeled and crushed 2 tablesp. red wine vinegar 1 x 400g tin of tomatoes 2 tablesp. tomato purée 125mls water or stock ½ teasp. ground cinnamon 1 bay leaf Salt and freshly ground black pepper 500g rigatoni
20g hard cheddar, grated Torn Basil leaves Green Salad To Cook
Heat a tablespoon of oil in a large saucepan over a medium heat. Add the diced rashers and cook for 2 minutes, then add the carrot, onions, celery and garlic. Stir to combine then cover the saucepan with a lid and let the vegetables cook until soft. This will take about 10 minutes.
Meanwhile heat a tablespoon of oil in a large frying pan. Add the mince and fry until browned. At this stage the vegetables will be softened. Add the meat to the vegetables along with the vinegar, tomatoes, tomato purée, water/stock, cinnamon, bay leaf and season with a little salt and black pepper. Stir to combine. Cover and simmer until it thickens, approximately half an hour.
Cook the pasta as per packet instructions. Serving Suggestions
Mix the mince through the pasta and serve with grated cheese and torn basil leaves sprinkled over the top.