Spaghetti Bolognese Recipe
Spaghetti Bolognese
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Tip ~ This recipe can be succeefully frozen, just put into freezerproof containers, label and frezze until required. Ensure the meat is thoroughly defrosted before reheating in a saucepan until piping hot.
Ingredients
3 tablespoons olive oil
2 garlic cloves, peeled and crushed
1 large onion, finely chopped
1 carrot, peeled and diced
350g / 12oz lean minced beef
100g / 3 ½ oz Parma ham, diced
150ml / 5floz red wine
280g / 10oz canned chopped plum tomatoes
1 tablespoon fresh basil leaves, torn into pieces
2 tablespoons tomato puree
450g / 1lb dried spaghetti
Salt and pepper
Method
- Heat 2 tablespoons of the oil in a large saucepan.
- Add the garlic, onion and carrot and fry for 6 minutes.
- Add the mince and Parma ham to the saucepan and cook over a medium heat for 12 minutes, or until well browned.
- Stir in the wine, tomatoes, basil and tomato puree and cook for 4 minutes.
- Season to taste with salt and pepper. Cover and leave to simmer for 30 minutes.
- Remove the lid from the saucepan, stir and leave to simmer for a further 15 minutes.
- Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the spaghetti and the remaining oil, return to the boil and cook for 12 minutes, or until tender, but still firm to the bite.
- Drain the spaghetti and transfer to a serving dish. Pour the sauce over the pasta, toss and serve hot.