Spaghetti Bolognese
A slow-cooked rich meat sauce with tomatoes, red wine, and herbs served over al dente spaghetti.
Nutrition per serving
Ingredients (serves 4)
- 500 g Beef mince
- 400 g Canned chopped tomatoes
- 1 Onion, finely diced
- 3 cloves Garlic, minced
- 150 ml Red wine
- 2 tbsp Tomato paste
- 400 g Spaghetti
- Parmesan, to serve
Instructions
-
1
Heat a drizzle of olive oil in a large heavy-based pan over medium heat. Add onion and cook for 5 minutes until soft. Add garlic and cook for 1 minute more.
-
2
Increase heat to high. Add the beef mince and cook, breaking it up, until browned all over.
-
3
Add the tomato paste and stir for 1 minute. Pour in the red wine and let it reduce by half.
-
4
Add the canned tomatoes, reduce heat to low, and simmer uncovered for at least 45 minutes, stirring occasionally.
-
5
Cook spaghetti in well-salted boiling water according to packet instructions. Reserve a cup of pasta water.
-
6
Toss the spaghetti through the sauce, adding pasta water to loosen if needed. Serve with grated parmesan.