Spaghetti Bolognese is the ultimate comforting and filling meal that we crave on any kind of day. Especially when it is a cold and rainy day.
This recipe is a quick and easy weeknight version of the traditional, slow-simmered Italian meal. Enjoyed with a glass of red wine and you have the perfect Autumn comfort food.
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 100g grated carrots
- 100g diced celery – fine
- 145g (1/2 cup) tomato paste
- 250ml (1 cup) dry red wine
- 2 x 400g cans diced tomatoes
- 1 tablespoon Oregano Leaves
- 3 dried bay leaves
- Salt & freshly ground black pepper
- 1/3 cup fresh continental parsley, coarsely chopped
- 375g dried thin spaghetti
- 80g parmesan, to serve
Heat oil and butter in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour.
Add the carrot, celery, tomato paste, wine, tomato, oregano and bay leaves, and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 1 hour or until sauce thickens. Taste and season with salt and pepper. Stir in the parsley.
Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain.
Divide the spaghetti among bowls and spoon over bolognaise sauce. Grate over the parmesan and serve immediately.
For a vegetarian version replace the beef mince with 500 grams of finely diced mushrooms and for a vegan version replace the spaghetti with zucchini spirals and vegan cheese.