Spaghetti bolognese
A rich, slow-simmered beef mince sauce with tomatoes, carrot and herbs, tossed with spaghetti. The midweek dinner every family loves.
- Serves4
- Prep15 min
- Cook1 hr 15 min
- HeatMild
The longer it simmers, the better it gets: an hour turns a quick mince sauce into something deep and rich. Make double and freeze half for an easy night.
Ingredients
Ask at the counter for500g beef mince
Cut: Beef mince
Method
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Heat the oil in a large pan over a medium heat and cook the onion, carrot and celery for 8 minutes until soft. Add the garlic for the last minute.
Turn the heat up, add the mince and fry for 8 minutes, breaking it up, until browned.
Stir in the tomato purée, then the tomatoes, stock, oregano, bay leaf and sugar. Season with salt and pepper and bring to a simmer.
Turn the heat down low and simmer, part-covered, for 45 minutes to 1 hour, stirring now and then, until thick and rich.
About 12 minutes before the sauce is ready, cook the spaghetti in a big pan of salted boiling water, following the packet. Save a mugful of the pasta water, then drain.
Toss the spaghetti with the sauce, adding a splash of pasta water to loosen it. Serve with cheese and basil.
Tips
- A splash of milk stirred in at the end makes the sauce silky, the way they do in Bologna.
- Use the same sauce for lasagne, or spoon it over baked potatoes.
- Lamb mince works too and gives a richer, sweeter sauce.
Good to know
- Make ahead and freezing
- The sauce freezes for up to 3 months.
- Heat
- Mild. Add green chillies at the table if you like it hotter.