Spaghetti Bolognese
Rich beef ragù over spaghetti with parmesan — the crowd-pleasing classic everyone needs.
- Total
- 35 min
- Serves
- 4
The bolognese that anchors weeknight dinners: minced beef browned with onions, garlic and mushrooms, simmered with tomatoes, stock and a splash of Worcestershire into a rich ragù, tossed with spaghetti and parmesan. It's the comforting, crowd-pleasing classic everyone needs in their repertoire. Simmer it longer for even deeper flavor.
Ingredients
- 2 onions
- 1tbsp olive oil
- 1 clove garlic
- 500g lean minced beef
- 90g mushrooms
- 1tsp dried oregano
- 400g can tomatoes
- 300ml hot beef stock
- 1tbsp tomato puree
- 1tbsp worcestershire sauce
- 350g spaghetti
- Topping parmesan
Instructions
- Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of mins.
- Stir in the tomatoes, beef stock, tomato ketchup or purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.
- Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.
Nutrition (per serving)
- Calories
- 600
- Protein
- 35 g
- Fat
- 20 g
- Carbs
- 70 g
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