S P A G H E T T I B O L O G N E S E
When I chose this particular recipe I didn’t realise that it had to cook for 2 hours. As a result, last night I didn’t get to eat dinner until 11pm.
From now on I need to remember to read the full recipe ( ingredients and instructions) before I start cooking.
Preparation: 15 minutes
Cooking: 2 hours and 15 minutes
2 tablespoons olive oil
1 large onion, chopped
1 carrot, chopped
1 celery stick, chopped
2 cloves garlic, crushed
500g beef mince
1 cup beef stock
2 x 425g cans chopped tomatoes
1 and a half cups (375ml) red wine
1 teaspoon sugar
1. Heat the olive oil in a large heavy-based pan and stir the onion, carrot and celery over medium hear for 5 minutes, or until softened. Add the garlic and cook for 1 minute.
2. Add the mince and cook over high heat until well browned, breaking up any lumps with a fork. Add the stock, tomato, wine and sugar.
3. Bring to the boil, reduce the heat and simmer for 2 hours, stirring occasionally. Cook the pasta in boiling water until just tender. Season the sauce and serve with the spaghetti. The sauce can be kept for up to 2 days in the fridge or frozen for up to 2 months
*** I didn’t put wine in my sauce because I didn’t have any, so instead I added half a cup extra beef stock and one cup of water ***
*** I also didn’t add garlic because garlic and I don’t really get along ***
*** It turned out really well ***
– Juliet x