SPAGHETTI BOLOGNESE
An Italian classic
Preparation 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
- 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
