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Spaghetti Bolognese is the ultimate comforting and filling meal that we crave on any kind of day. Especially when it is a cold and rainy day.

This recipe is a quick and easy weeknight version of the traditional, slow-simmered Italian meal. Enjoyed with a glass of red wine and you have the perfect Autumn comfort food.

SPAGHETTI BOLOGNESE

SERVES 4

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 100g grated carrots
  • 100g diced celery – fine
  • 145g (1/2 cup) tomato paste
  • 250ml (1 cup) dry red wine
  • 2 x 400g cans diced tomatoes
  • 1 tablespoon Oregano Leaves
  • 3 dried bay leaves
  • Salt & freshly ground black pepper
  • 1/3 cup fresh continental parsley, coarsely chopped
  • 375g dried thin spaghetti
  • 80g parmesan, to serve

METHOD

Step 1

Heat oil and butter in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour.

Step 2

Add the carrot, celery, tomato paste, wine, tomato, oregano and bay leaves, and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 1 hour or until sauce thickens. Taste and season with salt and pepper. Stir in the parsley.

Step 3

Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain.

Step 4

Divide the spaghetti among bowls and spoon over bolognaise sauce. Grate over the parmesan and serve immediately.

Tips

For a vegetarian version replace the beef mince with 500 grams of finely diced mushrooms and for a vegan version replace the spaghetti with zucchini spirals and vegan cheese.