Spaghetti Bolognese
, 40 min, Serves 5
Weeknight beef ragu on spaghetti, deepened with Worcestershire and bouillon; optionally slow-simmered for hours.
| 1 1/2 tbsp olive oil | Sauté onion & garlic 3 min | Brown the beef | Add wine, reduce 1 min | Add remaining, simmer 20-30 min | Toss with sauce, 2 min |
| 2 garlic cloves, minced | |||||
| 1 onion, finely chopped | |||||
| 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 salt | |||||
| 1/2 tsp black pepper | |||||
| 400 g dried spaghetti | Boil spaghetti, 1 min under packet |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.