Spaghetti Bolognese

30m
Serves 2
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Directions

  1. 1Heat a pan on medium to high heat and add 1 tbsp of olive oil.
  2. 2Add 1 finely diced onion and fry for about 5 minutes until softened.
  3. 3Add 2 minced garlic cloves and cook for a further minute.
  4. 4Add 1 finely diced carrot and 3 finely diced chestnut mushrooms and cook until softened.
  5. 5Add 450g of minced beef and cook for 5-6 minutes until browned.
  6. 6Pour in 120ml of red wine, bring to a boil, and let it reduce for about 3-4 minutes until the alcohol evaporates.
  7. 7Add a large pan of water to boil for the spaghetti.
  8. 8Add the remaining ingredients: 3 tbsp of tomato puree, 1 tsp dried oregano, 0.5 tsp dried thyme, 1 tbsp Worcestershire sauce, 1 crumbled beef stock cube, 800g canned chopped tomatoes, 0.5 tbsp light brown sugar, 0.5 tsp salt, 0.5 tsp black pepper.
  9. 9Stir together, reduce the heat, and let it simmer for about 10-12 minutes while the pasta cooks.
  10. 10Cook 300g dried spaghetti.
  11. 11Serve the spaghetti with the bolognese sauce, and garnish with chopped spring onions and grated parmesan cheese.

Ingredients

  • 1 tbsp olive oil
  • 1 unit onion
  • 2 cloves garlic
  • 450 g minced beef
  • 1 unit carrot
  • 3 units chestnut mushrooms
  • 120 ml red wine
  • 3 tbsp tomato puree
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 1 unit beef stock cube
  • 800 g canned chopped tomatoes
  • 0.5 tbsp light brown sugar
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 300 g dried spaghetti
  • 1 small bunch spring onions
  • 1 serving grated parmesan

Equipment

panwooden spoonblack spatulalarge pot