This is comfort food at it's best, who can resist the delicious meaty sauce accompanied by tender spaghetti. This is not a meal, however, to serve at a dinner party! If you've never made a "real" spaghetti bolognese, please give it a go, I promise you won't regret it, and you'll never go back to the jar or ready-made version. To make a really good spaghetti bolognese, it's best to give it time for the flavours to infuse (it always tastes better on the second night), however, it tastes very good even without being left for a day. Served with crusty bread and a green salad this recipe serves 4.
- 1 large Onion, chopped
- 4 cloves Garlic, finely chopped
- 500g Beef mince
- 1 stick Celery, finely sliced
- 1 Green pepper, chopped
- 75g Mushrooms, sliced
- 2 tbsp Fresh oregano, chopped
- 2 tbsp Tomato puree
- 2 tbsp Worcestershire sauce
- 450ml Beef stock
- 1 large glass Red wine
- Gravy granules / flour
- 400g Dried spaghetti
- Lightly fry the onion and garlic until the onion has softened.
- Add the beef to the pan, fry until the beef is browned.
- Add the celery, pepper and mushrooms to the pan, and lightly fry for a further 5 minutes.
- Add the oregano, tomato puree, Worcestershire sauce, beef stock and red wine to the beef mix, and allow to simmer for 10 - 15 minutes, stirring occasionally.
- While the beef mixture is simmering, cook the spaghetti according to the instructions on the pack.
- Add gravy granules or flour to the sauce to thicken if necessary. I prefer to use gravy granules, to get a bit more flavour, but if you are watching your salt intake the flour would be better.
- Serve the spaghetti smothered in the meat sauce, preferably with freshly grated parmesan cheese and freshly ground black pepper sprinkled over the top.