Mexican Bolognese with Black Bean Spaghetti
2 Tbsp Bertolli Organic Extra Virgin Olive Oil
½ Brown Onion, finely chopped
500g Lean Beef Mince
2 Garlic cloves, crushed
2 Tbsp Taco Seasoning
2 Crushed Tomatoes tins
80g Tomato Paste
80g chipotle in adobo (chillies) finely chopped
1 tbsp Bertolli Organic Balsamic Vinegar
3 Cups Beef Stock
1 x 400g tin of Four Bean Mix, drained, rinsed
2 packets of plant-based pasta (we like Black Bean Spaghetti)
Heat Bertolli Organic Extra Virgin Olive Oil in a large frypan over medium heat, saute onion until golden.
Add beef mince and garlic, fry until well-browned, mashing with fork occasionally to break up lumps.
Add taco seasoning, tinned tomatoes, tomato paste, chipotle chilies and adobo, Bertolli Organic Balsamic Vinegar and beef stock.
Bring the mixture to the boil then reduce heat to low and simmer for 2 hours, uncovered, or until sauce is thick and flavourful.
Remove from heat, stir through drained mixed beans.
Cook black bean spaghetti according to packet instructions, divide between four plates and top with the bolognese sauce.