I do love a good, traditional spag bol, but I thought I’d spice it up a little and use up some Cajun paste I had in the fridge and it worked well. The sauce was rich and delicious. I also had some rigatoni pasta shapes from a past Degustabox which paired with the “bolognese” really well for an ultimate mid-week, comfort food meal. Give this recipe a whirl and let me know what you think.

Ingredients (Serves 2):

• 1 small onion, peeled & diced
• 2 garlic cloves, crushed
• 1 small carrot, peeled & diced
• I added a handful of leftover mushrooms to this – feel free to chuck in any extra veg going spare!
• 250g low fat minced beef
• 100ml beef stock
• 1 tbsp tomato puree
• 1 tbsp Hendo’s relish
• 200g chopped tomatoes
• 1 heaped tbsp “Very Lazy” Cajun Paste
• 1 tbsp smoked paprika
• 100g pasta

Method (Approx 40 mins):

1. Pour a glug of olive oil into a large frying pan and place over a medium heat. Add the onion, garlic and carrot and cook for 5 minutes until the onion starts to soften, then add the red pepper and fry for another 4 minutes.
2. Add the minced beef and cook for about 5 minutes or until browned on all sides, breaking up the mince with a wooden spoon.
3. Add the stock, tomato puree, Henderson’s relish, chopped tomatoes, cajun paste and smoked paprika and stir well.
4. Reduce the heat and simmer for 15 – 20 minutes until the mixture has thickened and the vegetables are soft.
5. Cook your pasta to packet instructions whilst the sauce is thickening.
6. Once everything is cooked, chuck it in a bowl, season if needed, grab a big spoon and enjoy!

Let me know your feedback on the recipe and share your comments and photos with me across my social media – Facebook and Instagram

Happy munching 🙂

Jen@jensfoodblog

#jensfoodblog

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