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.
SPAGHETTI BOLOGNESE
SERVES 4
INGREDIENTS
- 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
METHOD
Step 1
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.
Step 2
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.
Step 3
Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain.
Step 4
Divide the spaghetti among bowls and spoon over bolognaise sauce. Grate over the parmesan and serve immediately.
Tips
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.
