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SPAGHETTI BOLOGNESE

An Italian classic

Estimated Prep Time: 10 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 500g minced beef
  • 2 x 400g cans chopped tomatoes
  • 2 tablespoons tomato purée
  • 150ml red wine (optional)
  • 150ml beef stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 400g spaghetti
  • Grated Parmesan cheese, to serve
Recipe Image
  • 1. Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrots, and celery, and cook until softened, about 5-7 minutes
  • 2. Add the minced beef to the pan and cook until browned, breaking it up with a spoon as it cooks
  • 3. Stir in the chopped tomatoes, tomato purée, red wine (if using), beef stock, oregano, and basil. Season with salt and pepper
  • 4. Bring to a boil, then reduce the heat and let it simmer for 45 minutes to 1 hour, stirring occasionally, until the sauce has thickened
  • 5. Cook the spaghetti according to the package instructions. Drain and set aside
  • 6. Serve the Bolognese sauce over the cooked spaghetti and sprinkle with grated Parmesan cheese

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