About the Recipe
This Spaghetti Bolognese recipe creates a sauce which is rich, thick and has beautiful depth of flavour. It’s perfect for a quick midweek meal but even better if you can simmer it for a couple of hours
Ingredients
1 1/2 Tbsp Olive Oil
2 Garlic Cloves , crushed
1 Onion , finely chopped
500g Beef Mince
125 ml Red Wine
1 Beef Cube
800g Tomato Passata
2 Tbsp Tomato Paste
2 Tsp Caster Sugar
2 Tsp Worcestershire Sauce
2 Bay leaves
2 sprigs fresh Thyme
3/4 Tsp Salt
1/2 Tsp Black Pepper
400g Spaghetti
Parmesan Cheese, grated
Preparation
Heat oil in a large frying pan over medium high heat
Add Onion and Garlic, cook for 3 minutes or until light golden and softened
Turn heat up to high and add the Beef
Cook, breaking it up as your go, until browned
Add Red Wine
Bring to simmer and cook for 1 minute, scraping the bottom of the pot
Add the remaining ingredients
Stir, bring to a simmer then turn down to medium so it bubbles gently
Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste
Stir occasionally
Or to really take this to another level, if you have the time!
Add 180ml of Water, cover with lid and simmer on very low for 2hours, stirring every 30 minutes or so
Uncover, simmer 20 minutes to thicken sauce
Taste and add more salt it desired
Meanwhile bring a large pan of salted water to boil
Add the Spaghetti and cook per packet directions less 1 minute
Scoop out 125ml of pasta cooking water and set aside
Then drain the pasta
Add Spaghetti into the Bolognese Sauce with the reserved pasta water over medium heat
Toss gently for minutes, or until the spaghetti turns red and the sauce thickens
Divide between bowls.
Top with an amount of grated Parmesan to suit your taste