Traditional Spaghetti Bolognese
It doesn't get much tastier than this!
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 1:30 hours
olive oil, for frying
2 cloves garlic, crushed
1 carrot, peeled, washed and finely chopped
2 stalks celery, washed and finely chopped
1 bay leaf
500 g free-range beef mince
4 pork sausages, mince removed from skins
splash of milk
1 x 400 g bottle tomato passata
salt and freshly milled black pepper
100 g spaghetti pasta
Parmesan cheese to serve
Heat the olive oil in a heavy-based pot and gently fry the onion, garlic, carrot, celery and bay leaf for a few minutes until the vegetables are soft.
Increase the heat and add the beef and pork sausage mince. Fry until browned, breaking any chunks of meat with a wooden spoon. Add a good splash of milk and reduce slightly. Stir in the passata, season with salt and pepper and cover with a lid. Cook over low–medium heat for about 1–1½ hours until the meat is tender and the sauce has thickened, stirring occasionally.
Cook the spaghetti according to the packet instructions, drain and toss in a little olive oil, to prevent it from sticking together.
Spoon a little mince on top of the spaghetti, garnish with grated Parmesan and serve immediately.
Tip: You can substitute the pork sausages with chicken or lamb sausages.