SPAG BOL!

Spaghetti Bolognese has so many variations and flavours you can add or omit.

I also have chosen to use gluten free spaghetti today, making it a Gluten Free option.

Here's what works for us:

1. In a skillet over high heat, add 1tsp coconut oil and seasoning of sea salt and black pepper.  To this add 900g mince beef to brown. Add another seasoning again.
   
2. Once the meat is browned, strain all the excess fat away.  Return meat to the pot and add 2 cloves garlic chopped and 3tbsp tomato puree and stir to combine.
   
3. Add 1 tin chopped tomatoes, chopped cubed carrot; handful of fresh basil and parsley chopped; salt; pepper; dried oregano; all seasoning for meat and about 200ml boiling water. 
   
   The water will evaporate so keep it a little topped up, depending on what texture you like the bolognese mix to be.  We like a fairly thick consistency so i just add the water little by little, as i need it, just to keep it moist enough.  Simmer for 30mins.
   
4. Meanwhile, cook your spaghetti pasta as per instructions.
   
5. Prepare the garlic butter mix for the bread by melting about 50g butter.  To this add a glug of olive oil, 2 minced garlic cloves and fresh parsley chopped.  Mix to combine.
   
   
   Spread over sliced french baguette and when ready, bake in 190degree oven until toasty - about 10mins. 
   
   
6. Strain spaghetti and assemble your dish with a sprinkling of Parmesan cheese, fresh parsley and basil and black pepper on top.
   Large glass of red wine optional!