Spaghetti Bolognese
From recipetineats.com
40 min5
A rich, quick meat sauce with depth of flavour from Worcestershire, beef bouillon and tomato, simmered 20–30 minutes or slow-cooked for hours.
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| prepBring a large pot of salted water to boil (for pasta, if tossing) | ||||||
| 1 1/2 tbsp olive oil | Sauté onion & garlic, 3 min | Brown beef, breaking it up | Add wine, simmer 1 min until alcohol smell is gone | Add remaining sauce ingredients, simmer 20–30 min | Toss pasta & sauce with pasta water, 1.5–2 min until glossy | Divide into bowls, garnish with parmesan & parsley |
| 2 garlic cloves, minced | ||||||
| 1 onion, finely chopped (brown, yellow or white) | ||||||
| 500 g beef mince (ground beef) | ||||||
| 125 ml dry red wine | ||||||
| 2 beef bouillon cubes, crumbled | ||||||
| 800 g can crushed tomato | ||||||
| 2 tbsp tomato paste | ||||||
| 2 tsp white sugar, if needed | ||||||
| 2 tsp Worcestershire sauce | ||||||
| 2 dried bay leaves | ||||||
| 2 sprigs fresh thyme | ||||||
| 3/4 tsp cooking salt (kosher salt) | ||||||
| 1/2 tsp black pepper | ||||||
| 400 g spaghetti, dried | Cook pasta 1 min under packet time (optional tossing) | |||||
| Parmesan cheese and finely chopped parsley (optional) | ||||||
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