Ingredients
- Bolognaise ingredients
- ¼ cup Canola oil
- 2 whole star anise
- 1 teaspoon ground cinnamon
- 4 bay leaves
- 2 tablespoons dried oregano
- 5 kg lean beef mince
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 2 tablespoons finely chopped garlic
- 2 cups finely diced onion
- 2 cups finely diced carrots
- ¼ cup tomato paste
- 1 ½ cups Windhoek Light Beer
- 2 x 400 g tins whole peeled tomatoes, blended
- 2 tablespoons Worcestershire sauce
- ¼ cup sugar
- 2 tablespoons lemon juice
- Courgette spaghetti ingredients
- 2 medium sized courgette per person
- 1 teaspoon of Salt
- 3 tablespoons good quality extra virgin olive oil
Instructions
- Place the oil, star anise, bay leaves and oregano in a large, heavy-based saucepan and heat to infuse the flavours.
- Season the beef mince with the salt and pepper.
- Add the mince to the saucepan and brown.
- Add the garlic, onions and carrots. Cook for 5 minutes.
- Add the tomato paste and cook for 5 minutes.
- Add the Windhoek Light and cook for 5 minutes.
- Add the blended tinned tomatoes, Worcestershire sauce, sugar and lemon juice.
- Simmer for 40 to 50 minutes over a low heat.
- Remove the star anise and bay leaves before serving
- Spoon Bolognaise generously over the Courgette Spaghetti
