Spaghetti bolognese

Name: Spaghetti bolognese
Cook time: 1 HR 30 MIN
Total time: 1 HR 40 MIN
Yield: 4 Servings

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

Onion

Carrot

Stick of celery

Cloves of garlic

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.