Spaghetti Bolognese

The very best Spaghetti Bolognese

Spaghetti Bolognese

Serves: 3 Time: 00:45 Skill:

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Spaghetti Bolognese
  • 500g Fresh Beef minced
  • 400g Dried Spaghetti
  • 6 Fresh Cherry Tomatoes
  • 2 Sticks of Celery, trimmed and diced
  • 1 Beef Stock Cube
  • 3 Carrots, trimmed and finely diced
  • 3 Sprigs of Fresh Rosemary
  • 1tsp Dried Oregano
  • Olive Oil
  • Sea Salt & Black Pepper
Spaghetti Bolognese
 
  • 1. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.
  • 2. Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another 2 minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.
  • 3. Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
  • 4. When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.
 
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