Spaghetti Bolognaise
Almost everybody has their take on this traditional classic. This is ours:
You will need:
- 500g of Premium Beef Mince
- 1 medium brown onion
- 1 clove of garlic (or if you are time poor, 1 tsp of Minced Garlic)
- 3 cans of Italian Peeled Tomatoes
- Tomato paste (we use approximately 1/3 of a 500g jar)
- 1 small carrot
- 1 small apple
- A hearty dash of your favourite red wine, we use Merlot
- A dash of olive oil
- Steak Spice
- A pinch of salt for the water
- A pack of your favourite pasta
How to cook:
- Get out a decent size, deep fry pan. A wok is best.
- Finely chop:
- Garlic
- Onion
- Carrot
- Apple
- Coat the bottom of the pan with olive oil
- Heat frying pan for around 1 minute
- Add in chopped garlic, onion, carrot and apple. Fry until going brown.
- Add in mince and season with Steak Spice. Fry until the pink has just left the meat
- Add in 3 can of tomatoes and tomato paste. Stir in well.
- Drop in a dash of red wine
- Bring to boil, stirring from time to time so ingredients don’t stick or burn on the bottom of the pan.
- Simmer for 45-60 mins (longer if you have it), stirring occasionally
- When you are around 15-20 mins away from the sauce being ready to serve, start on the pasta.
- Bring water to the boil in a deep saucepan. Add a pinch of salt to the water at the beginning
- Add in pasta
- Cook until it reaches your desired softness – checking the instructions on the pack is always best.
- Serves 4-6
