Spaghetti Bolognese
The Secret to Better tasting Mince
Servings: 6 people
Ingredients
- 1 clove garlic
- 1 onion
- olive oil
- 500 grams beef mince
- ½ cup red wine
- 1 cup beef stock
- 1 tin diced tomatoes
- ½ tsp dried rosemary
- ½ tsp thyme
- 500 grams dry spaghetti
- parmesan cheese flakes
- salt and pepper
Instructions
- Use a heavy bottom pot (cast iron or something similar).
- Thinly chop or grate the onion and garlic.
- Heat a splash of oil on a medium heat and sauté the onion and garlic until soft and aromatic.
- Add the mince, breaking it apart with a wooden spoon into fine pieces, and brown.
- Pour in the wine and leave it to bubble and cook away.
- Add in the beef stock and tomatoes and stir through.
- It is at this stage you add the dried herbs to make the Bolognese variation.
- Simmer on a low heat, stirring occasionally, for two hours. You will know when it is ready as it will be full in texture (and not sloshy).
- About ten minutes before you are ready to serve to the mince, cook the spaghetti in salted boiling water as per the instructions of the spaghetti packet.
- Once the spaghetti is cooked, drain, reserving cup of pasta water, return to the pot with a few spoonfuls of the mince and a drizzle of olive oil.
- Toss to coat the spaghetti with a few splashes of the pasta water to loosen the spaghetti.
- Divide amongst four plates and spoon the remaining mince over the top.
- Season to taste and serve with a sprinkle of parmesan cheese.