Our take on an Italian classic – rich in flavour, with a sumptuous tomatoey tang.
Prep Time
20 mins
Cook time
60 mins
Servings
4 Portions
Recipe for Classic Spaghetti Bolognese
Ingredients
3 red onions
2 cloves garlic
3 carrots
1 sprig rosemary
1 tbsp olive oil
500g beef mince
400g chopped tomatoes
1 tbsp tomato puree
1 beef stock cube
salt
ground pepper
500g spaghetti
Preparation Method
Peel and finely chop carrots, garlic and onion on a chopping board.
Finely chop rosemary sprig.
Place a large saucepan on a medium to high heat adding 1 tablespoon of olive oil.
Add the chopped rosemary, garlic and carrots and soften slowly for between 10 to 15 minutes.
Add the mince meat, increasing the heat slowly and cook for a further 5 to 10 minutes or until the mince has turned a dark brown. Continue to stir the contents throughout.
Stir in the chopped tomatoes, tomato purée and bay leaves.
Dissolve stock cube in boiling water.
Pour around 400ml of stock water.
Increase the heat to a high level and bring to the boil. Stir well throughout.
Season with pepper to taste, then cover and leave to simmer for around 1 hour on low heat, stirring occasionally.
Add fresh or dried spaghetti into salted water in separate saucepan and bring to the boil.
Once the spaghetti is al dente, carefully drain the excess water in a colander.
Finally, serve the spaghetti with a generous helping of bolognese sauce and sprinkle with your favourite grated cheese (we suggest parmesan or cheddar) – enjoy!
