Spaghetti Bolognese

Let’s be honest, who doesn’t like a home cooked spag bol…

The ingredients

2 tablespoons of olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
500 grams minced beef
2 tablespoons of tomato paste
1 x can of diced tomato
1 x can of big red tomato soup
½ cup of red or white wine (optional, but I usually some wine open somewhere!!)
Staples:
Dried herbs – Rosemary, oregano, basil, bay leaf
Salt, Pepper to taste

Your 10 steps

  1. Sauté the onion in oil for 2 minutes
  2. Add garlic and minced beef to the onion… I usually drain the mince after it has browned. You don’t need to but I like to drain the fat however this is where the flavour is! Catch 22!
  3. Add wine and tomato paste, cook for 10 minutes or until reduced by half
  4. Add soup and tinned tomatoes, bring to the boil and then reduce to a simmer.
  5. Add herbs, bay leaf, salt and pepper to taste
  6. Simmer uncovered stirring occasionally for 1-1/2hrs
  7. You can adjust the cooking time to suit your personal choice; I like my Bolognese sauce quite thick hence I cook it for longer and it also allows the flavour to develop.
  8. Cook spaghetti according to package directions.
  9. Grate some Parmesan cheese or even cheddar if that’s all you have in the fridge.
  10. Lastly I mix the cooked pasta into my Bolognese sauce, alternatively you can put the pasta on the plate first then the sauce, top with a sprinkle of cheese.

 

Notes: This recipe can feed up to 4 people. I always make a bigger batch to either freeze for up to 3 months or it will keep for lunch and dinners in the fridge, max 3-4 days.

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