spaghetti bolognese

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

Serves: 6

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

500g spaghetti

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

 

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