Spaghetti Bolognese
A simple recipe that uses common ingredients available is most small supermarkets.
Servings: 3
Cost: £9
Ingredients
- 1 tbsp olive oil about 15 ml
- 1 onion finely chopped (approx. 150 g)
- 2 garlic cloves crushed
- 1 carrot finely diced (approx. 100 g)
- 1 celery stick finely diced (optional but traditional)
- 500 g beef mince 10–20% fat
- 400 g tin chopped tomatoes
- 2 tbsp tomato purée about 30 g
- 150 ml beef stock 1 stock cube in hot water works fine
- 1 tsp dried oregano or mixed herbs
- 1 bay leaf optional
- Salt and black pepper to taste
- 300 –350 g dried spaghetti
- 30 g grated Parmesan or hard Italian cheese
Instructions
Prepare the base (soffritto):
- Heat the olive oil in a large pan over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes until softened.
Add garlic:
- Stir in the crushed garlic and cook for 1 minute.
Brown the mince:
- Add the beef mince. Break it up with a spoon and cook for 6–8 minutes until browned all over. Season with a little salt and pepper.
Add tomato ingredients:
- Stir in tomato purée, chopped tomatoes, oregano, and bay leaf.
Add stock and simmer:
- Pour in the beef stock. Bring to a simmer, reduce heat, and cook gently for 20–25 minutes until thickened. Stir occasionally.
Cook the spaghetti:
- While the sauce simmers, cook the spaghetti in salted boiling water according to packet instructions (usually 8–12 minutes). Drain.
Serve:
- Remove bay leaf, taste and adjust seasoning, then serve the sauce over the spaghetti. Top with grated Parmesan if desired.
Notes
Tips
- If you want a richer sauce, add a splash (20–30 ml) of milk or red wine during simmering (optional).
- Bolognese tastes even better if left to simmer longer—up to 45–60 minutes if you have the time.