Spaghetti Bolognese

Who doesn't love Spaghetti Bolognese? There are many variation's on this classic simple dish, from adding mushrooms to peppers. It has lost its identity over the years, being a rich stew to coat pasta and having a real depth of flavour. Nowadays it has become a watery bland sauce to drown pasta. This recipe is a simple wholesome take on a Bolognese with hearty root veg to add a natural sweetness. Thyme, Balsamic and Worcester sauce add a rich aroma whist giving body to the dish. Parmesan and basil add a fresh bite that lightens the dish.  

 
 

Serves 2

 

Ingredients

 

250g Minced Beef

1 Medium Onion

1Carrot

1 Celery Stick

2 Garlic Cloves

1tsp Dried Chilli Flakes

1tbsp Dried Oregano

1tbsp Worcester Sauce

1tbsp Aged Balsamic Vinegar

1 Beef Stock Cube

1 400g Tinned Chopped Tomatoes

Sprigs of Thyme

Fresh Basil

Parmesan Cheese

Pinch Of Salt & Pepper

Knob of Butter

2tbsp of Oil

 

Method

 

Heat the oil and butter in a sauté pan then finely chop the onion, carrot, celery and garlic. Add them to the pan along with the thyme sprigs. Cook until the onions have softened.

 

Add the beef then cook until browned. Crumble in the stock cube and stir until it has coated the onions, garlic and beef in the remaining oil. Add the Worcester sauce and balsamic vinegar this will add tons of flavour as well as help de-glaze the pan. Pour in the chopped tomatoes and stir thoroughly. Add the dried chilli flakes, oregano and season with salt and pepper.

 

Fill the tomato tin with water then pour into the pan. Bring to the boil then simmer on a medium flame until reduced by 3/4.

 

Meanwhile cook the pasta.

 

Drain the pasta then toss along with the sauce. 

 

Serve with a grating of parmesan and chopped fresh basil.