Spaghetti Bolognese

Satisfying on the palette and a great dish all day round.

  • 1 Pack Spaghetti
  • 1 kg Minced Beef
  • 2 Cloves Garlic (- Crushed)
  • 1 Whole Large Onion (- Diced)
  • 3 Stalks Celery (- Finely Diced)
  • 3 Sticks Carrot (- Finely Diced)
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Dried Basil
  • 1 Handful Fresh Basil (- Chopped)
  • 1 Handful Fresh Thyme
  • 3 Leaves Bay Leaves
  • 1 Tbsp Dried Parsley
  • 2 Jars Tomato Passata
  • 2 Tbsp Tomato Paste
  • 1 Can Diced Tomatoes
  • 1 Cup Vegetable Stock
  • 1 Pinch Salt & Pepper (- To Taste)
  1. Heat oil in a skillet and sauté onion, garlic, carrot and celery for a few minutes then add your mince and cook through.

  2. Add water to a separate pot and bring to a simmer on a stove top, then spread through pack of spaghetti until soft or 'al dente'.

  3. Add your dried herbs followed by 1 cup of stock and tomato paste to thicken.

  4. Pour in jars of tomato passata and diced tomatoes. Season with salt & pepper to taste.

  5. Mix through fresh basil, allow to simmer for 5-8 mins.

Sauce Mixed Through Spaghetti

  1. Add spaghetti to sauce and mix through. Drizzle a little olive oil on top.

Sauce On Spaghetti

  1. Add spaghetti on to plate in a nest shape. Add large spoonful of sauce on top and drizzle with olive oil.

Garnish

  1. Add a leaf of basil on top for character and a kick of flavour.

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