Spaghetti Bolognese
Thick, rich tomato sauce with gorgeous depth of flavour on the table in 30 minutes to cook!Ingredients
1 1/2 tbsp olive oil2 garlic cloves , minced
1 onion , finely chopped (brown, yellow or white)
1 lb / 500g ground beef (mince) or half beef
1/2 cup / 125 ml water or beef broth/stock
28 oz / 800g can crushed tomato (or tomato passata)
2 tbsp tomato paste / puree (or in tin)
2 - 3 tsp sugar
2 dried bay leaves
2 sprigs fresh thyme (or 1/4 tsp dried thyme or 1/2 tsp dried oregano)
Salt and pepper
To Serve
400 g / 13 oz spaghettiParmesan cheese
Parsley , finely chopped
Instructions
- Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 5 minutes or until light golden and softened.
- Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
- Add remaining ingredients except salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently.
- Cook for 20 - 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
- Adjust salt and pepper to taste right at the end.
Spaghetti
- Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.
- Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
- Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat.
- Toss gently for 1 1/2 - 2 minutes, or until the spaghetti turns red and the sauce thickens.
- Divide between bowls. Garnish with parmesan and parsley if desired.
Credit to Author: Nagi | RecipeTin Eats
