1. Brown the meat in a deep frying pan or wok, drain off any excess fat.
2. Add the browned mushrooms, the grated carrot, the chopped pepper and courgette (or other vegetables of your choice), the two bottles of bolognaise sauce (or two tins of tomatoes chopped and mixed with herbs and seasoning) stir and simmer whilst you boil the water and cook the spaghetti.
3. Add grated cheese to taste at the table.
|Grated Cheese||1 Cup|
|Chopped Tomatoes||2 Tins|
This also goes well with pasta twists or spirals and is a good basis for lasagne.
The dish can be mixed with pasta twists in advance and stored ready to cook in the oven for 1 hour at 180 C as a ready meal.