Spaghetti bolognese
A family-size spaghetti bolognese that makes six serves - a rich, slow-simmered sauce that freezes beautifully, so one cook covers two dinners.
Serves 6
15 min prep
45 min cook
Dinner
Ingredients
- 500 g beef mince
- 500 g spaghetti
- 1 brown onion
- 1 carrot
- 1 celery stick
- 3 cloves garlic
- 800 g crushed tomatoes
- 2 tbsp tomato paste
- 250 ml beef stock
- 2 tbsp olive oil
- 1 tsp dried oregano
- parmesan, to serve
Method
- Finely dice the onion, carrot and celery. Heat the oil in a large pot and cook them over medium heat for 5 minutes until soft.
- Add the garlic and cook for 1 minute, then add the mince and brown it well, breaking it up as you go.
- Stir in the tomato paste, crushed tomatoes, stock and oregano. Season with salt and pepper.
- Simmer uncovered on low for 30 minutes, stirring now and then, until thick.
- Cook the spaghetti in salted boiling water per the packet. Serve the sauce over the pasta with grated parmesan.
Good to know: Sauce freezes well for up to 3 months - portion it before freezing. Double the batch and use half for lasagna later in the week.
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