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Spaghetti bolognese

Prep

0-15 mins

Total

1 HR 40 MIN

Servings

4 Servings

Ingredients

1 

Onion

1 

Carrot

1 

Stick of celery

2 

Cloves of garlic

5 

Chestnut mushrooms

- 

A small handful of pancetta cubes

500 g

Beef mince

1 tbsp

Of tomato pure

400 g

Chopped tomatoes

200 ml

Beef stock

1 glass

Of red wine

4 tbsp

Of Lea & Perrins worcestershire sauce

350 g

Dried spaghetti pasta

- 

A handful of parmesan, grated

- 

A few sprigs of fresh basil, chopped

Instructions

Step 1

Heat olive oil in a saucepan over a medium heat and cook onions and garlic for 4-5 minutes. Increase heat to high and gradually add mince, cook until well browned

Step 2

Add beef stock, diced tomatoes and Fountain Spicy Red Sauce. Bring to the boil, then reduce the heat to low and simmer partially covered for 1 ½ hours, stirring occasionally. Season with SAXA salt and pepper

Step 3

Cook spaghetti in boiling salted water until al dente and then drain. Serve pasta with bolognese mince and finish with parmesan cheese.

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