Spaghetti Bolognese

Spaghetti Bolognese

Serves 5

1 min

This classic supper doesn’t take long to prepare and tastes even better the next day. Get ahead and make a big batch on Sunday night so that Monday’s dinner is ready to go. 

 

Method

Heat the oil in a very large pot over a medium to high heat. Cook the beef mince for 10 minutes, until browned, using a wooden spoon to break up the mince as it cooks.

Remove with a slotted spoon and set aside on kitchen towel.

Finely dice all of the vegetables. Add a little more oil to the pot if needed before cooking the vegetables over a medium heat for 10 minutes.

Add the beef mince back to the pot, along with the tomato puree, chopped tomatoes and wine (if using).

Mix well and add the salt, pepper and rosemary. Bring it to a simmer and allow to cook for 30 minutes to 1 hour, so that the flavours get to know each other.

When you’re happy with the Bolognese, cook the spaghetti according to the packet’s instructions. Serve topped with grated parmesan. 

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Ingredients

Carrots
4 piece
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Centra Beetroots
500 g
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Centra Celery
2 piece
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Centra Chopped Tinned Tomatoes
2 piece 400ml
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Centra Olive Oil
2 tbsp
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Centra Onion
1 piece
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Centra Rosemary
1
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Centra Spaghetti
450 g
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Garlic
2 clove
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Mushrooms
200 g
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Pepper
1 tsp
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Red Wine
250 millilitre (optional)
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Salt
1 tsp
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Tomato Relish
2 tbsp
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To serve
Parmesan Cheese
1 piece grated
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