“Kombu has been used for centuries as a flavor enhancer. In addition to the commonly recognised salty, sweet, sour and bitter taste qualities, kombu contributes a fifth taste, umami. This savory fifth taste is the result of taste receptors for glutamate -- or glutamic acid -- naturally present in kombu. Kombu also increases the digestibility of foods. ”
2 tbsp olive oil
500g lean minced beef
1 large onion, finely chopped
1 carrot, peeled and finely chopped
2 celery sticks, finely chopped
4 garlic cloves, crushed
400g can chopped tomatoes
450g jar or carton tomato passata
good pinch of dried oregano and pepper
4 tsp SALTernative™
grated Parmesan cheese, to serve
Prep: 10mins Cooks in: 20mins Ready in: 30mins
1.Heat a wok or large deep frying pan with the olive oil. Crumble the beef into the pan and stir-fry over a high heat for 2 minutes to break up the meat and brown it.
2.Add the onion, carrot, celery and garlic. Stir over a medium heat for 1 minute, then add the chopped tomatoes and the passata. Stir well, then add the oregano, black pepper and SALTernativeTM. Cook over a medium heat so that the sauce boils gently, stirring occasionally, for 17 minutes or until thick.
3.While the sauce is cooking, cook the spaghetti in a pan of boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain and turn into a warmed serving bowl.
4.Taste the sauce and adjust the seasoning, then pour over the hot pasta. Toss gently and serve immediately with grated Parmesan cheese