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Actifry Bolognese

by Helen
Actifry Spaghetti Bolognese | Hint of Helen-5

Spaghetti bolognese is a super simple meal to make in the Actifry – one of my favourite Actifry Recipes. The paddle makes cooking ground beed / minced beef so simple and easy as you don’t need to babysit a pan to constantly stir!

How to make Spaghetti Bolognese in the Actifry

  1. Chop the onion and crush the garlic:
  2. Add the onion and garlic to your Actifry
  3. Add the packet of raw ground beef to the Actifry
  4. Add the oil to the Actifry, then use a fork to separate bigger chunks of meat
  5. After 4 minutes, open the lid, and use a fork to separate any more larger pieces of meat if necessary. At this point, the mince should be mostly brown, but some pink may remain where you have separated pieces
  6. Drain any access oil from the pan (I usually do this using some kitchen roll, but you could tip the pan to drain the oil into a bowl if you have much of it).
  7. Pour the red wine into the pan
  8. Then add the tomato puree
  9. Then add the Italian seasoning
  10. And the stock cube (stir it into the wine to dissolve) – then close the lid and cook for 5 minutes
  11. After 5 minutes, open the lid and pour in the tinned tomatoes
  12. And the sugar – please don’t skip adding the sugar, it’s a small amount per portion and will really boost the tomato flavour of the bolognese
  13. Add the balsamic vinegar
  14. Stir
  15. Add gravy granuels (this works as a beefy thickener, if you’d prefer to use cornflour – do so)
  16. Mix everything with a spoon so fully combined, then cook for a futher 10 minutes
  17. Serve on a bed of hot spaghetti and top with cheese
Yield: 4 Servings

Actifry Spaghetti Bolognese

Actifry Spaghetti Bolognese | Hint of Helen-5

A simple method of cooking tasty spaghetti bolognese in an airfryer.

Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes

Ingredients

  • 1 Tbsp Oil
  • 500g Ground Beef / Minced Beef
  • 1 Onion
  • 2 Garlic Cloves
  • 1 Glass Red Wine (or, you could use water if you'd rather)
  • 1 Tbsp Tomato Puree
  • 1 Tin of Chopped Tomatoes
  • 1 Tsp Sugar
  • 1 Tbsp Balsamic Vinegar
  • 1 Tbsp Italian Seasoning
  • 1 Beef Stock Cube
  • 1 Tbsp Beef Gravy Granules (or cornflour mixed with a little water)

Instructions

  1. Finely chop the onion and crush the garlic clove
  2. Add the onion and garlic clove, along with the ground / minced beef to the actifry pan - use a fork to pull the pieces of meat apart so no large chunks remain
  3. Add 1 tbsp oil, then cook for 4 minutes
  4. After 4 minutes, open the lid, and again, break up any chunks of meat with a fork - the beef should be mostly brown now, but a small amount of pink may remain
  5. Pour in the red wine, then add the tomato puree, Italian seasoning and beef stock cube - mix with a spoon then close the lid and cook for 5 minutes
  6. After 5 minutes, open the lid, use a spoon to stir and make sure the stock cube has dissolved
  7. Then pour in the tinned tomatoes, sugar, balsamic and the gravy granules (or cornflour mixture)
  8. Mix with a spoon, then close the lid and cook for a further 10 minutes
  9. This is a good time to start cooking your spaghetti - as per packet instructions
  10. After the final 10 minutes - the bolognese is cooked! Serve on a bed of spaghetti and topped with fresh basil and cheese (optional)

Notes

If you don't like onions with a bite - or have fussy kids in the house - i'd recommend to cook the onions with the oil for 5 minutes BEFORE adding the ground / minced beef to cook the onions a bit more thoroughly.

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