Serves 4 Prep time: 5 mins Cooking time: 40 minutes to 2 hours
Ingredients:
1 tsp rapeseed oil 300g lean minced beef 1 red onion, finely chopped 1 garlic clove, finely chopped 1 celery stick, finely chopped 1 medium sized carrot, peeled and finely chopped 100g chestnut mushrooms, sliced 1 tbsp tomato puree 1-2 tsp red wine vinegar (optional) 1 tsp dried oregano 400g tin chopped tomatoes 100ml fresh low-salt beef stock
350g wholewheat spaghetti A few parmesan shavings to serve (optional)
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Method:
- Start with the Bolognese: in a large saucepan, heat the rapeseed oil. When hot, add the onion and cook for 3-4 minutes over a medium heat, or until soft. Add the chopped garlic, celery, carrot and mushrooms and fry for 5 minutes.
- Add the minced beef, fry for a couple of minutes until lightly browned on all sides and then add the red wine vinegar (if using) and dried oregano. Cook for 1-2 minutes, then add the tomato puree and mix well.
- Add the chopped tomatoes and stock and give it a good stir! Bring to the boil, then turn the heat down and gently simmer, partially covered. For a thick slow-cooked sauce cook for 1½ to 2 hours, stirring occasionally. If the mixture becomes dry, add a little water.
- If however, you want to eat quicker, gently simmer the meat for 30-40 minutes uncovered and finally, whilst the spaghetti is cooking, turn up the heat and simmer for 10 minutes, stirring regularly.
- Cook your spaghetti approximately 15 minutes before you want to eat. Bring a pan of unsalted water to the boil and add the spaghetti, cooking according to pack instructions.
- Once cooked, drain the spaghetti and divide between 4 bowls, spooning over the Bolognese and adding the parmesan (if using).
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