Spaghetti Bolognese with Vegetables - Recipe

I relish having a delightful Spaghetti Bolognese midweek, even though it traditionally takes a few hours to prepare. That's why I prefer my own version, which strays from the authentic recipe and doesn't require hours of slow cooking. I wouldn't dare mention this to any Italian chef, particularly in Bologna, the birthplace of Bolognese sauce.  

I've read that Italian chefs are appalled by the global variations of the original recipe. They adhere to a standard set by the Bologna Chamber of Commerce in 1982.  

However, arriving home from work between 5-6 pm doesn't leave much time for slow cooking. That's why I've devised a delightful recipe that only takes about 35-40 minutes to make. :)

Ingredients:

500 ml tomato sauce with onions and basil (use a good quality one like Loyd Grossman)

200 grams minced meat (use more if you prefer it meatier)

1.5 cups mixed frozen vegetables (peas, carrots, and sweet corn)

3 cm leek, chopped

1/2 orange bell pepper, chopped

1 tsp dried parsley

1 tsp paprika powder

1 tsp 7-spice mix (available in Asian specialty stores)

Salt and pepper to taste

500 g spaghetti (cook according to the package instructions)

Process:

1- Brown the minced meat in a saucepan with 2 tablespoons of olive oil. 

2- Add all the vegetables and spices, mix well, and sauté everything together for about 3 minutes. 

3- Add the tomato sauce and 200 ml of water. Bring to a boil over high heat, then reduce the heat to low and let it simmer for about 35 minutes.

4- During the last 10 minutes of simmering, cook the spaghetti so it’s ready at the same time as the bolognese sauce. 

Enjoy!