Classic bolognaise
Everyone's favourite! A bolognaise with spaghetti is a classic but you can serve it with any pasta or even turn it into tacos or a lasagne. This is a great recipe to batch cook and freeze.
Ingredients
- oil
- 1 onion peeled and finely chopped
- 1 large carrot peeled and finely chopped
- 2 garlic cloves peeled and minced
- 500 g beef mince
- 1 tbsp tomato puree
- 400 g tin of chopped tomatoes
- 200 ml red wine optional
- 200 ml beef stock
- 2 tsp Worcestershire sauce
- 2 tsp dried oregano
- Salt
- 300 g dried spaghetti
- 50 g parmesan grated
Instructions
- In a large pan, heat the oil. Fry the onion and carrot for a minute; stir and put on the lid to allow them to steam on a low heat
- After 5 minutes, add the garlic; stir and allow to cook for another minute
- Add the mince and fry on a medium heat until golden
- Turn up the heat and pour in the wine (if using) and bubble until reduced
- Stir in the tomato purée, chopped tomatoes, stock, oregano and Worcestershire sauce – simmer for 15 minutes
- After 15 minutes, taste and season as necessary and leave to simmer for another 15 minutes
- While the beef mixture is simmering, cook your pasta: put a large pan of salted water onto boil
- Once boiling, cook the spaghetti according to the packet's instructions. Before you drain the pasta, add a small ladle full of the cooking water to your bolognaise
- Add the drained pasta to the bolognaise sauce; toss to combine
- Serve topped with parmesan
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