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INGREDIENTS:
2 teaspoons olive oil
1 onion, chopped
1 carrot, chopped
1 stick celery , chopped
2 cloves garlic, crushed
2 tablespoons tomato paste no added salt
1/2 cup red wine
1 teaspoon chopped fresh rosemary
1 bay leaf
2 cups thick tomato puree
1 cup salt reduced vegetable stock
750g can Edgell Four Bean Mix, drained
400g spaghetti
1 tablespoon chopped fresh parsley
METHOD:
1. Heat oil in a large saucepan, add onion, carrot, celery and
garlic and cook for 2-minutes, stirring occasionally.
2. Add tomato paste, wine, rosemary, bay leaf, tomato puree and
stock. Bring to the boil, reduce heat and cook for 10 minutes, stirring
occasionally. Add drained Edgell Four Bean Mix and cook for a further 5
minutes. Stir through parsley.
3. Cook spaghetti in a large pan of boiling water until tender.
Drain pasta and place in serving bowls, spoon on sauce and serve
garnished with parsley.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 18 minutes
TIP: Edgell Red Kidney Beans can be added as a substitute for Four Bean
Mix.
| Energy |
2484kJ |
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| Protein |
23.8g |
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| Fat - total |
4.2g |
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| - saturated |
0.6g |
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| Carbohydrate - total |
100.9g |
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| - sugars |
14g |
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| Fibre |
12.6g |
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| Sodium |
912mg |
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