Spaghetti Bolognese
A rich, slow-simmered beef ragù tossed with spaghetti.
Ingredients
- 1 tbspolive oil
- 1onion
- 2carrots
- 2 stickscelery
- 2 clovesgarlic
- 500 gminced beef
- 2 tbsptomato purée
- 150 mlred wine
- 400 gtinned chopped tomatoes
- 200 mlbeef stock
- 1 tspdried oregano
- 1bay leaf
- 1 tspsalt
- 0.5 tspblack pepper
- 400 gspaghetti
Method
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion, carrots, and celery, cooking for 8 to 10 minutes until softened.
- Stir in the garlic and cook for 1 minute.
- Add the minced beef and cook until browned all over, breaking up any lumps with a spoon.
- Stir in the tomato purée and cook for 2 minutes.
- Pour in the red wine and simmer until reduced by half.
- Add the chopped tomatoes, beef stock, dried oregano, bay leaf, salt, and black pepper.
- Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 1 hour, stirring occasionally.
- Cook the spaghetti in a large pan of salted boiling water according to packet instructions until al dente.
- Drain the spaghetti and stir directly into the sauce.