Spaghetti Bolognese

Ingredients:
- 400g Natural Alternative Gluten Free Spaghetti
- 500g lean beef mince
- 1 tablespoon Natural Alternative Olive Oil
- 2 onions
- 2 cloves of garlic crushed
- 1 green capsicum
- 50g tomato concentrate
- 1 can of chopped tomatoes
- 1 glass (125ml) red wine
- 200g mushrooms chopped roughly
- 2 tablespoons oregano
- 1 teaspoon of fresh basil
- Ground black pepper to taste

Method:
1- In a heavy based pot heat the olive oil until it bubbles when you put a wooden spoon into it.
2- Chop onions up (not too finely) and cook in the hot olive oil with the crushed garlic until the onion browns.
3- Add the mince meat and capsicum and stir until the meat has no large clumps in it and is browned.
4- Stir through the can of chopped tomatoes and tomato concentrate. Pour in the red wine and bring the sauce to the boil for a couple of minutes.
5- Add in the mushrooms and stir through carefully to avoid breaking the mushrooms.
6- Sprinkle the oregano and basil into the sauce and season with black pepper.
7- Cover the pot and cook on low temperature for an hour. Before serving make sure there is still enough liquid in the sauce, add more red wine if needed.

Pasta:
Cook the pasta for approximately 12 minutes or until the pasta is still firm but soft to eat.
Drain the pasta in a colander and serve into bowls.
Spoon the hot sauce over the top of the pasta and sprinkle with fresh parmesan cheese.
Any left over Bolognese sauce can be frozen, or keep in the fridge for up to two days.

Makes 4 servings