spaghetti bolognese

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 500g beef mince
• 125ml dry red wine
• 400g tin chopped tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 100g parmesan cheese, grated
• 500g spaghetti
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add onion, carrots, and celery and cook for 5-7 minutes, or until softened.
3. Add beef mince and cook, breaking it up with a spoon, until browned.
4. Pour in red wine and cook for 2-3 minutes, allowing it to reduce slightly.
5. Stir in chopped tomatoes, tomato paste, oregano, and basil.
6. Bring to a simmer, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
7. Meanwhile, cook spaghetti according to package directions.
8. Drain spaghetti and add to the bolognese sauce. Toss to coat.
9. Serve immediately with grated Parmesan cheese.

Notes

• For a richer sauce, add a beef stock cube or 250ml of beef stock.
• To deepen the flavour, brown the beef mince slowly, ensuring each piece is nicely browned.
• A pinch of sugar can be added to balance the acidity of the tomatoes.
• Serve with crusty bread to soak up the delicious sauce.
• Store leftover bolognese in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.