Classic Spaghetti Bolognese
A rich, slow-cooked meat sauce with a depth of flavour that only time can give. The secret is patience.
Ingredients
Serves 4
- 500 g beef mince
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 sticks celery, finely diced
- 3 cloves garlic, crushed
- 400 g tinned chopped tomatoes
- 2 tbsp tomato purée
- 150 ml red wine
- 1 tsp dried oregano
- 400 g spaghetti
- parmesan, to serve
Method
- 1
Heat olive oil in a large pan over medium-high heat. Brown the mince in batches, breaking it up as it cooks. Set aside.
8 min
- 2
In the same pan, soften the onion, carrots and celery for 8-10 minutes until soft. Add the garlic and cook for another minute.
10 min
- 3
Return the mince to the pan. Add the tomato purée and stir for 2 minutes. Pour in the wine and let it bubble away.
4 min
- 4
Add the tinned tomatoes, oregano, and season well. Bring to a simmer, then reduce heat to low. Cover and cook for at least 45 minutes, stirring occasionally.
45 min
- 5
Cook the spaghetti according to packet instructions. Drain and toss with the sauce. Serve with freshly grated parmesan.
10 min