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
Fry the pancetta in a pan with some oil until it browns and crisps up.
Step 2
Add the mince and brown.
Step 3
Add the diced onion, carrot, celery, garlic and mushrooms, then stir well.
Step 4
Coat everything in the pan with the tomato purée and cook for a few more minutes.
Step 5
Add the glass of red wine and beef stock and let it bubble away until reduced by half.
Step 6
Add the chopped tomatoes to the pan along with the Lea & Perrins Worcestershire sauce.
Step 7
Bring to a boil, then reduce the heat and simmer gently for 45 minutes.
Step 8
Boil a pan of salted water and add the pasta to cook for 8-10 minutes.
Step 9
Arrange the spaghetti on a plate and scoop the Bolognese over the top. Scatter over some chopped basil and parmesan then enjoy.
