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Image of Spaghetti Bolognese

Spaghetti Bolognese

Servings:

Author:

🧂 Ingredients

1 onion
1 carrot
1 stick of celery
5 chestnut mushrooms
A small handful of panacetta cubes
500 g beef mince
1 tbsp tomato purée
400 g tin chopped tomatoes
200 ml beef stock
1 glass red wine
4 tbsp Lea and Perrins Worchestershire sauce
350 g spaghetti
Handful grated parmesan
A few sprigs of basil

chopped

Instructions

1 Add some oil into a pan and fry the panacetta until it browns and becomes crispy
2 Add the mince and cook until brown
3 Peel and chop the onions, carrot, celery, garlic and mushrooms and add them to
the mince mixture, stirring well.
4 Add the tomato purée to the pan and cook for a few minutes, stirring to coat
everything with the purée.
5 Add the red wine and the beef stock and simmer until the liquid reduces by half.
6 Add the tin of tomatoes and the Lea and Perrins Worchestershire sauce to the
pan.
7 Simmer gently for 45 minutes.
8 To make the spaghetti bring a pan of salted water to the boil and add the pasta.
Cook for around 8 – 10 minutes.
9 Place the spaghetti on a plate and add some bolognese to the top.
10 Sprinkle on some parmesan cheese and the chopped basil

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