All Recipes

Spaghetti bolognese

Prep

0-15 mins

Total

1 HR 40 MIN

Servings

4 Servings

Our recipes are tested, photographed and created in the Fountain Kitchens by our Culinary team in Sydney

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

  1. 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

  2. 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

  3. Step 3

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

You May Also Like