Spaghetti Bolognese
This is a good old classic recipe. It is a must have in our house. It is a fairly simple recipe and quick to make.
We use normal wheat spaghetti but you can swap this out for a gluten free version or a different type of pasta altogether.
Equipment needed:
- Frying pan
- Saucepan
- Spatula
- Sharp Knife
- Colander
- Grater
A family favourite meal
- 1 tbsp olive oil
- 400 g beef mince
- 1 onion (diced)
- 2 garlic cloves (chopped/ minced)
- 2 carrots (grated)
- 2 bell peppers (sliced)
- 1 400g tin chopped tomatoes
- 1 400g carton tomato passata
- 1 beef stock pot
- 2 tbsp mixed herbs
- 2 tsp paprika
- pinch salt and pepper
- 400 g dried spaghetti
Heat a large frying pan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until until they start to brown then add in the onions.
Gently fry for 5-6 minutes, or until softened and translucent. Add the peppers, the garlic and grated carrot and cook for another 3-5 minutes.
Add the tin of chopped tomatoes and passata to the pan and stir well. Pour in the stock, mixed herbs and paprika bring to a simmer and then reduce the temperature to simmer gently for 20 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
Cook the spaghetti according to instructions on the packet. Once the spaghetti is cooked through, drain. Put spaghetti on plate and top with sauce to serve