This is a comforting dish that reminds me of my childhood coming in the door and Mam would have it on the stove. It is so easy to make and once you have high quality ingredients and you take your time and season it with a bit of love you are sorted!
Ingredients
- 500g lean beef mince
- 1 medium onion, finely chopped
- 2 celery sticks, trimmed and finely sliced
- 2 medium carrots, finely diced
- 2 cloves garlic, finely chopped
- 150g small portobello or chestnut mushrooms
- 1 tbsp plain flour
- 150ml red wine
- 1 x 400g can chopped tomatoes
- 2 tbsp tomato purée
- 1 beef stock cube
- 1 tsp caster sugar
- 1 tsp dried oregano or mixed herbs
- 1 x sprig of rosemary
- 2 bay leaves
- 375–450g dried spaghetti
- Salt and freshly ground black pepper
- Freshly grated Parmesan, for serving
Method
- Place the mince in a large non-stick saucepan with the onion, celery, carrots, and garlic.
- Dry-fry over a medium heat, stirring occasionally with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables begin to brown.
- Add the mushrooms and cook for another 2–3 minutes.
- Sprinkle the flour over the mixture and stir well. Then add the wine, chopped tomatoes, tomato purée, and 300ml cold water mixed with your stock cube.
- Sprinkle in your caster sugar and add in your rosemary. Season sea salt and black pepper.
- Simmer gently for 30–40 minutes, uncovered, stirring occasionally.
- Bring a large pan of salted water to the boil. Once boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It's important to use plenty of water so the spaghetti moves freely without sticking. Cook for 10–12 minutes, or according to the packet instructions.
- Serve the Bolognese over the spaghetti, topped with freshly grated Parmesan.
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