RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Spaghetti Bolognese
❤️ Save to Favorites
Share:
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
Save Selections
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
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here