Spaghetti Bolognese
#homecookedmeals; #spaghettibolognese

Yields: 4 portions

Ingredients
For the sauce
○ 2 tbsp olive oil
○ 400g/14oz beef mince
○ 2 onions
○ 2 garlic cloves
○ 3 large carrots
○ 4/5 celery sticks
○ 1 x 400g tin chopped tomatoes
○ 400ml/14fl oz stock (made from stock cube. Ideally beef, but any will do)
○ 3 tbsp tomato purée
○ 1 tsp basil
○ 1 tsp rosemary
○ 1 tsp cumin
○ 1 tsp coriander
○ 1 tsp salt
○ 1 tbsp brown sugar
○ 1 tbsp red wine vinegar
○ 1 red wine stock pot (optional)

For the spaghetti
○ 400g/14oz dried spaghetti
○ 1 Tbsp olive oil
○ Salt

For serving
Parmesan cheese (optional)

Method
For the sauce
1. Grate the onion, garlic cloves, carrot & celery sticks.
2. Fry the minced beef in the olive oil until golden brown.
3. Add all grated vegetables and fry for 10 minutes.
4. Add tomato puree/paste and fry for 5 minutes to sweeten.
5. Add the rest of the ingredients and simmer on low heat for 20 minutes or until the sauce has thickened and become rich.

For the spaghetti
6. Bring a large pot of generously salted water to the boil and add the olive oil.
7. Boil the spaghetti according to the packet instructions.
8. Drain & serve