Classic Spaghetti Bolognese

55 min · Easy · Serves 4

625 kcal per serving · 43g protein

Spaghetti tossed through a beef, tomato and finely chopped vegetable sauce, finished with Parmesan.

Ingredients

• 350 g Spaghetti
• 500 g Lean beef mince
• Onion × 1
• Garlic cloves × 2
• Carrot × 1
• Celery stalk × 1
• 400 g Tinned chopped tomatoes
• 2 tbsp Tomato purée
• 150 ml Beef stock
• 30 g Parmesan cheese
• 1 tbsp Olive oil
• 20 g Fresh basil
• 1 leaf Bay leaf
• 4 g Oregano
• 4 g Sugar
• 8 g Salt
• 1 tsp Black pepper

Method

1. Heat olive oil

   

   Heat olive oil in a large pan over medium-high heat.

2. Cook the beef mince

   

   Brown the beef over medium-high heat for 5–6 minutes, breaking it into small irregular crumbles.

3. Transfer to a plate

   

   Transfer to a plate.

4. Soften the Veg

   

   In the same pan, turn the heat down to medium and cook the diced onion, carrot, and celery for 5-6 minutes until softened and starting to look see-through. Add garlic and cook 1 minute more until fragrant.

5. Return the mince

   

   Return the mince to the pan.

6. Add chopped tomatoes

   

   Add the chopped tomatoes, tomato purée, beef stock, oregano, half the basil, the bay leaf and the sugar.

7. Simmer on low

   

   Simmer gently for 25–30 minutes, stirring occasionally, until the vegetables are soft, the sauce has thickened and the beef is fully cooked to 71°C. Add a splash of water if it catches on the pan and season to taste.

8. Cook the spaghetti

   

   While the sauce simmers, cook the spaghetti in salted boiling water according to the packet, until just tender. Reserve a little pasta water before draining.

9. Toss and serve

   

   Remove the bay leaf. Toss the drained spaghetti through the sauce, adding a little reserved pasta water until it coats the strands. Divide into loose mounds on warm plates and add the grated Parmesan and remaining torn basil.

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