Spaghetti Bolognese
Delicious and simple Bolognese that you can actually make after work without too much stress.
Bish, bash, Bolognese.
Optionals: don’t worry if you don’t have any basil, rosemary, or the red wine stock pot, it’ll still be good enough without them. If you don’t want a kick, then skip the chilli flakes.
Ingredients
- 500g beef mince
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, finely chopped
- 1 sprig of rosemary, picked and finely chopped
- Handful of fresh basil, finely chopped
- 1tsp dried oregano
- Half tsp dried chilli flakes
- 2 bay leaves
- Handful of cherry tomatoes, halved
- 400g chopped tomatoes
- 2 tbsp tomato purée
- 125ml beef stock
- Red wine stock pot
Method
1. Put a large saucepan on a medium-low heat and add 1 tbsp olive oil.
2. Add the onion, carrot, celery, garlic and rosemary, and cook for 10 minutes.
3. Increase the heat to medium-high, add the beef mince and cook while stirring for a few minutes until the meat is browned all over.
4. Add the basil, oregano, chilli flakes and bay leaves.
5. Then add the cherry tomatoes, chopped tomatoes, tomato purée, beef stock and the red wine stock pot. Season to taste and then bring to the boil.
6. Reduce to a gentle simmer, put the lid on and cook for 45 mins.
Serve with spaghetti, optionally topped with grated parmesan and a few torn basil leaves.