What can I say? Spaghetti Bolognese is a real family favourite. And quick and easy to prepare!
- Preparation time: 25 minutes
- Cooking time: 40 minutes
- For the Bolognese
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 450 g (1 lb) minced/ground beef
- 2 tbsp tomato purée
- 275 ml (10 fl oz) beef stock (1¼ cups)
- 400 g tin chopped tomatoes/½ x 28 oz can diced tomatoes
- 1 tbsp Worcestershire sauce
- 115 g (4 oz) button mushrooms, sliced (1½ cups) (optional)
- For the spaghetti
- 225 g (8 oz) spaghetti (filling the hole of a pasta server with spaghetti is a single portion)
- 1 tsp salt
- a little olive oil
- large frying pan/skillet or sauté pan
- a large pan for the spaghetti
- Heat the oil in the pan and cook the onion over a low heat for 10 minutes until golden. Add the garlic and cook for a further minute.
- Increase the heat to medium, add the beef, and brown for about 5 minutes. Break up any clumps with a wooden spoon.
- Stir in the stock and tomato purée and bring to the boil.
- Add the tomatoes, Worcestershire sauce, mushrooms, if using, and season. Give it a good stir and then reduce the heat and simmer for 20 minutes, stirring occasionally.
- Meanwhile, bring a large pan of water to the boil. Add salt and dash of olive oil, then ease the spaghetti into the pan.
- Reduce the heat a little and cook the spaghetti for the length of time according to the directions on the packet. (Can recommend DeCecco brand.)
- Drain through a large colander, reserving 120 ml (4 fl oz) (½ cup) of the cooking water and then return to the pan with the spaghetti. Add the sauce and toss well.
- Spoon into bowls and top with little slivers of Parmesan.
- A Caesar salad makes a good starter. And garlic bread to serve with the Spaghetti Bolognese.