FLAVOUR MINUS THE GUILT

SPAGHETTI AND BEEF RAGU

Instead of mince, I like using lean stewing beef for this ragu. Apart from tomatoes, the dish also contains carrots and celery. Bucatini (hollow spaghetti) is now available in supermarkets. It’s made with 100% durum wheat, which has a lower GI than bread flour. I also use mozzarella cheese which has less fat than cheddar.

SERVES 8 PREPARATION: 30 MIN COOKING: 2 HOURS

45ml (3T) oil
about 1kg lean stewing beef cubes
salt and pepper
1 packet (200g) lean shoulder bacon, cubed
6 garlic cloves, chopped
3 onions, chopped
4 carrots, peeled and grated
4 celery sticks, chopped
250ml (1c) red wine
45ml (3T) apple vinegar
a handful chopped basil or rosemary
2-3 cans (400g each) tomato and onion mix (without preservatives)
1 sachet (50g) tomato paste a little sugar
salt and freshly ground black pepper
grated zest of 1 lemon
a handful fresh cherry tomatoes (optional)

TO SERVE

500g bucatini (hollow spaghetti), cooked
mozzarella cheese, grated
fresh basil to garnish

Heat the oil in a large pot or even a pressure