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| SPAGHETTI BOLOGNESE |
Ingredients for Spaghetti Bolognese
* 1 tablespoon olive oil
* 1 onion, finely chopped
* 2 garlic cloves, finely chopped
* 1 carrot, chopped
* 1 celery stick, chopped
* 50g/2oz streaky bacon, diced
* 350g/12oz minced beef
* 400g/14oz canned peeled plum tomatoes
* 2 teaspoons dried oregano
* 125ml/4fl oz red wine
* 2 tablespoons tomato purée
* salt to taste
* freshly ground black pepper
* 700g/11⁄2lb dried spaghetti
How to Cook Spaghetti Bolognese
1. Heat the oil in a large frying pan over a medium heat, then add the onion and sweat for 3 minutes.
2. Add the garlic, carrot, celery and bacon, and sauté for 3–4 minutes until just beginning to brown.
3. Add the beef and cook over a high heat for another 3 minutes until all of the meat has browned.
4. Stir in the tomatoes (breaking up slightly with a wooden spoon), oregano and wine, and bring to the boil.
5. Reduce the heat and leave to simmer gently for at least 45 minutes.
6. Stir in the tomato purée, and season with salt and pepper.
7. Cook the spaghetti in a pan of lightly salted boiling water for 8–10 minutes until al dente.
8. Drain thoroughly.
9. Transfer the spaghetti to a large serving bowl, and pour the sauce over it.
10. Toss to mix well, and serve hot.
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