Beef and olive spaghetti bolognese

 Ingredients

• 1 tablespoon olive oil
• 500g Coles Australian 3 Star Beef Mince
• 1 small red capsicum, finely chopped
• 500g jar Dolmio® Extra Red Wine & Italian Herbs Pasta Sauce
• 1/2 cup (125ml) beef stock
• 1 teaspoon MasterFoods® Oregano Leaves
• 1/2 cup (75g) pitted kalamata olives, halved
• 500g San Remo Spaghetti No. 5
• 1/2 cup (40g) shaved parmesan
• 1/4 cup fresh basil leaves
   

  Method

  • 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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