Spaghetti Bolognese
Ingredients:
- 1 Package Triumph Spaghetti
- Grated Parmesan
For the beef
- 500g Beef Mince
- 1 Tablespoon Olive Oil
- 2 Onions Finely Chopped
- 2 Carrots Trimmed and Finely Chopped
- 2 Celery Sticks Finely Chopped
- 2 Garlic Cloves Finely Chopped
- 2-3 Sprigs of Rosemary Leaves Picked and Finely Chopped
For the sauce
- 800g Plum Tomatoes
- 1 Small Pack Finely Chopped Basil Leaves
- 1 Teaspoon Dried Oregano
- 2 Tablespoon Tomato Purée
- 1 Beef Stock Cube
- 125ml Red Wine
- 6 Cherry Tomatoes Sliced in Half
Method:
Set a saucepan on medium heat and add the olive oil.
Reduce the heat and add the onions, the carrots, the celery sticks, the garlic cloves and some rosemary, all finely chopped, and fry for 10 mins. Stir until the vegetables soften.
Increase the heat to medium-high, add the minced beef and cook stirring for 5 mins until the meat is browned all over.
Add the plum tomatoes, the finely chopped basil leaves, the dried oregano, the tomato purée and the beef stock cube. Finally add the 125ml red wine and the halved cherry tomatoes and stir well.
Bring the sauce to the boil, reduce to simmer and cover with the lid. Cook for half an hour while stirring occasionally, until the sauce comes together and becomes thick.
Add some grated parmesan, check the salt levels, season accordingly and stir.
When the bolognese sauce is almost ready, prepare the pasta as instructed on the back side of the package.
When the pasta is cooked, mix with the sauce, and stir well.
Finally serve with grated parmesan and fresh basil leaves.