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Ingredients
| 2 tbsp tbsp | Olive Oil Olive Oil | ||
| 1 large large | Onions Onion | ||
| finely chopped | |||
| 1 large large | Carrots Carrot | ||
| finely chopped | |||
| 1 | Celery Celery | ||
| stalk, finely chopped | |||
| 500 g g | Beef Mince Beef Mince | ||
| 3 cloves clove | Garlic Garlic | ||
| crushed | |||
| 1 tbsp tbsp | Dried Oregano Dried Oregano | ||
| 1 tsp tsp | Basil Basil | ||
| dried | |||
| 1 pieces piece | Bay Leaf Bay Leaf | ||
| 1 tbsp tbsp | Tomato Puree Tomato Puree | ||
| 800 g g | Chopped Tomatoes Chopped Tomatoes | ||
| 2 x 400g tins | |||
| 200 ml ml | Tomato Passata Tomato Passata | ||
| 100 ml ml | Red Wine Red Wine | ||
| 1 pieces piece | beef stock cubes beef stock cubes | ||
| 1 pinches pinch | Salt Salt | ||
To serve:
| 400 g g | Spaghetti Spaghetti | |
| 1 handfuls handful | Parmesan Parmesan | |
| 4 slices slice | Garlic Bread Garlic Bread |
Scrummy Spaghetti Bolognese
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0:25
min
(33)
Method
- Heat the oil in a large pan over a medium-low heat. Cook the onion, carrot and celery for 12-15 minutes until softened.
- Increase the heat and add the beef mince. Cook until browned all over, breaking it up into small pieces with a wooden spoon.
- Add the garlic, oregano, basil and bay leaf and cook for five minutes longer.
- Stir in the tomato purée, chopped tomatoes, passata, red wine and beef stock cube. Season generously and cover with a lid. Simmer for one hour, stirring occasionally, until thick.
- Bring a pot of salted water to the boil and cook the spaghetti according to the package instructions. Drain and stir into the Bolognese sauce.
- Serve hot with grated Parmesan and garlic bread.
