Bolognese
Cuisines
Cooking Instructions
Cooking: 25 minutes
Notes:
Mushrooms and carrots can be omitted or chopped coarsely depending on texture preferences.
Pork mince or a mixture of beef and pork mince can be substituted for the minced beef.
Sauté the Vegetables
Heat the olive oil in a large pan over a medium-high heat. Add the onion and fry for 5 minutes until softened, then stir in the garlic, mushrooms, and carrots, cooking for a further 2 minutes.
Brown the Beef
Add the minced beef to the pan and cook for 5 to 6 minutes, breaking it up with a spoon until fully browned.
Reduce the Wine
Pour in the red wine and bring to the boil. Allow it to bubble and reduce for 3 to 4 minutes until the liquid reduces and the alcohol evaporates.
Simmer the Sauce
Add the chopped tomatoes, tomato purée, oregano, thyme, Worcestershire sauce, crumbled beef stock cube, light brown sugar, salt, and black pepper. Stir well, lower the heat, and simmer gently for 10 to 12 minutes.
Cook the Pasta and Serve
While the sauce simmers, cook the spaghetti in a large pan of boiling salted water according to the packet instructions. Drain the pasta, spoon the Bolognese sauce over the top, and serve immediately.
Share this Recipe
Ingredients
| Olive Oil | 1 tbsp |
| Onion | 1 |
| Garlic | 2 cloves |
| Carrot | 1 |
| Mushrooms | 100g |
| Minced Beef | 500g |
| Red Wine | 150ml |
| Chopped Tomatoes | 400g |
| Tomato Purée | 2 tbsp |
| Oregano | 1 tsp |
| Thyme | 1 tsp |
| Worcestershire Sauce | 1 tbsp |
| Beef Stock Cube | 1 |
| Light Brown Sugar | ½ tbsp |
| Salt | ½ tsp |
| Black Pepper | ½ tsp |
| Spaghetti | 350g |
