Spaghetti Bolognese
This is literally my №1 favourite recipe, I make this as often as at least once every month. It's spaghetti Bolognese, well loved by everybody but for some reason many are intimidated by it, thinking that it is rather complex. Well, let me tell you that it is one of the easiest and nicest meals to make. There are many versions of the recipe but I prefer the Mary Berry one that I slightly modified. It is a fairly cheap one too, if you make one batch, have a portion and freeze the rest - it can easily last you a week. If you need it quickly - you can have it ready by 40 minutes. If you have the time to spare, then keep it simmering for about 3 hours, it turn out even better. You can keep this in the freezer for up to 3 months, in the fridge for up to 3 days.
Here's what you need:
Prep time: 10 min
Cooking time: 40 min-3 hours
- 500g beef mince
- 400g chopped canned tomatoes
- 1 beef stock
- 300g spaghetti
- 1 garlic clove
- 1 white medium onion
- 1 carrot
- 2 tbsp olive oil
- 1 tbsp mixed herbs
- 300 ml hot beef stock
- 150 ml red wine
- 1 tbsp plain flour
- 1 tbsp tomato purée (or ketchup)
How to:
1. Prepare the vegetables by finely chopping the carrot, onion and garlic. Mary Berry also suggests adding a stick of celery to the vegetables but I cannot stand celery so we will miss out on that one. You can alternatively crush garlic in a garlic press, if you have one.
2. Put the oil in the big, deep and heavy pan. Place the pan over a medium heat to warm it up, then turn it down to low.
3. Add the vegetables to the oil and cook over low heat, stirring constantly, so nothing sticks to the bottom of the pan. Cook the vegetables for about 5-8 minutes, until they are soft but not brown.
4. Add the mince to the vegetables and break it up with a wooden spoon. Cook until it looses its redness, then sprinkle flour over it and stir in well.
5. Add the tomatoes, purée, red wine and beef stock, then put the heat on medium and get the sauce to boil, stirring constantly.
6. Reduce the heat to very low after the sauce boiled, partially cover the pan with a lid and cook the sauce for however long you want (1-2 hours recommended)
7. Stir every 15 minutes to make sure that the sauce is not sticking to the bottom of the pan. If it is - add a little water and stir in well. Teste for seasoning.
8. Boil the pasta, following the instructions on the pack, drain, serve with Bolognese on top and some cheddar or parmesan cheese on top.
Enjoy!
A.T.
