Spaghetti bolognese — a comforting classic of rich minced beef simmered with tomatoes, mushrooms and herbs, served over spaghetti with Parmesan. Family favourite, always satisfying.
- 2 Onions
- 1tbsp Olive Oil
- 1 clove Garlic
- 500g Lean Minced Beef
- 90g Mushrooms
- 1tsp Dried Oregano
- 400g can Tomatoes
- 300ml Hot Beef Stock
- 1tbsp Tomato Puree
- 1tbsp Worcestershire Sauce
- 350g Spaghetti
- Topping Parmesan
Tags:
Pasta MeatVideo
Preparation
- Put the onion and oil in a large pan and fry over a fairly high heat for 3–4 minutes. Add the garlic and mince and fry until both brown. Add the mushrooms and herbs and cook for another couple of minutes.
- Stir in the tomatoes, beef stock, tomato purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover, and simmer, stirring occasionally, for 30 minutes.
- Meanwhile, cook the spaghetti in a large pan of boiling salted water according to the packet instructions. Drain well, run hot water through it, return to the pan, and add a dash of olive oil if you like, then stir in the meat sauce. Serve in hot bowls with Parmesan for sprinkling on top.
