Spaghetti Bolognese

By Marcin · Italian · Serves 4 · 60 min

Ingredients

  • 500 g lean minced beef (5–10% fat)
  • 1 medium onion, finely diced
  • 2–3 garlic cloves, minced
  • 1 carrot, finely grated
  • 1 tbsp olive oil
  • 2 tbsp tomato purée
  • 1 × 400 g tin chopped tomatoes
  • 200–300 ml beef stock or water
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • 1 splash Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Pinch of chilli flakes
  • A small splash of milk
  • 300–350 g dried spaghetti
  • Freshly grated Parmesan cheese, to serve
  • Fresh basil or parsley, to garnish

Instructions

  1. Finely dice the onion, mince the garlic and grate the carrot.
  2. Heat the olive oil in a large pan over medium heat. Add the onion and carrot and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Add the minced garlic and cook for another 30 seconds, stirring so it doesn't burn.
  4. Add the minced beef. Break it apart with a wooden spoon and cook for 6–8 minutes until browned. If there is a lot of liquid in the pan, allow it to evaporate.
  5. Stir in the tomato purée and cook for 1–2 minutes. This helps develop a deeper, richer tomato flavour.
  6. Pour in the chopped tomatoes and 200 ml of beef stock. Add the oregano, basil, thyme, Worcestershire sauce, black pepper and a little salt. Stir everything together and bring to a gentle simmer.
  7. Reduce the heat to low and simmer uncovered for 30–45 minutes, stirring occasionally. If the sauce becomes too thick, add a little more stock or water. If it is too thin, continue simmering uncovered until it reduces. For a richer, rounder flavour, add a small splash of milk towards the end of cooking. Taste and adjust the seasoning.
  8. About 10 minutes before the sauce is ready, bring a large pot of water to a rolling boil. Add salt to the boiling water, then add the spaghetti. Cook according to the packet instructions until al dente. Stir occasionally to prevent the strands sticking together.
  9. Before draining, reserve a mug of the pasta cooking water. Drain the spaghetti.
  10. Add the drained spaghetti to the Bolognese sauce, or serve the sauce over the pasta. Toss together with a small splash of reserved pasta water if needed.
  11. Divide between plates and finish with freshly grated Parmesan and fresh basil or parsley.