Spaghetti Bolognese
Serves: 3-4
 
  • 500 grams beef mince
  • olive oil
  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 4 mushrooms, finely chopped
  • 500 ml passata
  • 250 ml stock (or a combination of red wine and stock)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ground black pepper
  • lots of fresh herbs: couple of bay leaves, thyme, rosemary and basil (or other Italian inspired herbs you have on hand)
  • spaghetti and parmesan cheese to serve
  1. In a heavy based pot, heat a splash of olive oil on a medium temperature.
  2. Add the onion, garlic, celery, carrot and mushrooms and gently fry until soft and slightly coloured.
  3. Increase the heat a little, and add the mince. Fry until all the pink colour of the mince disappears. You will need to stir the mince continuously so that it doesn't turn liquidy and stew.
  4. Lower the heat and add the passata, stock, Worcestershire sauce, herbs, and salt and pepper. Stir thoroughly. Cover with the lid.
  5. Move the pot to the smallest plate on the stove top and simmer on the lowest heat for 2-3 hours
  6. stirring occasionally.
  7. If the sauce is still too liquidy after 2.5 hours, remove the lid and increase the temperature so reduce the stock.
Recipe by Villiers Brown at https://villiersbrown.com/spaghetti-bolognese/