Everybody loves this Italian classic. It's cheap, easy and really tasty. Our version is packed full of veg and has a secret ingredient...milk. Trust us it is amazing and is also even better the following day.
- 500 g minced beef
- 1 glug(s) olive oil
- 1 white onion, peeled
- 1 stick celery
- 1 carrot, peeled
- 1 handful(s) mushrooms, sliced
- 2 clove(s) garlic, peeled
- 1 tsp dried oregano, chopped
- 1 squeeze tomato puree
- 1 glass red wine
- 400 g chopped tomatoes
- 400 ml beef stock
- 1 splash(es) milk
- 1 splash(es) Worcestershire sauce
- 400 g spaghetti
- 80 g parmesan, grated
Brown The Meat
Fry off the meat in a deep saucepan with a little oil until browned and transfer to a bowl.
Add The Veggies
Dice the onion, celery, carrot and mushrooms and add to the same pan and fry for a few minutes.
Add the crushed garlic, oregano, tomato puree and red wine and stir to reduce.
Pour the chopped tomatoes, beef stock, milk, seasoning and Worcestershire sauce into the pan with the fried mince and simmer slowly for at least an hour (a few hours is best).
Cook The Pasta
Cook the spaghetti in salted boiling water for about 8-10 minutes until cooked, then drain and sprinkle with olive oil, salt and pepper.
Serve a heap of spaghetti with a generous ladle of bolognase and grating of fresh parmesan.
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