Spaghetti Bolognese
Serves 4
- 2 medium onions
- 2 cloves garlic
- 450g mince (meat eg beef, pork or lamb or quorn)
- 2 x 400g tin of tomatoes
- 4 tbsp. tomato puree
- 2 tsp. mixed herbs
- Pepper to taste
- 2 stock cube
- 360g spaghetti
- Parmesan cheese (optional)
You’ll need a pan with a lid but if you haven’t got one you could use foil or a large plate.
- Chop the onion and crush or finely chop the garlic.
- Put the mince into a pan and fry on a medium heat until the meat is browned, stirring constantly.
- Add the onions and garlic and fry for 5 minutes.
- Stir in the tomatoes and puree and add herbs and pepper. Sprinkle on the stock cube and bring to the boil.
- Lower the heat, put a lid on the pan and simmer gently for approximately 40 minutes. Taste half-way through to check the seasoning and add whatever you think needs adding.
- When the sauce has been cooking for around 20 minutes put a large pan of water on to boil.
- When the water is boiling, add the spaghetti making sure all of the pasta is in the boiling water and give a stir with a fork. Cook for approximately 7 minutes or advised on the packet. Taste it to check if it is ready.
- Drain the pasta. Add a little of the bolognaise sauce to the pasta pot and add the pasta. Gently mix together with a fork & spoon or tongs (this helps the pasta from sticking together).
- Serve the pasta onto plates adding the bolognaise sauce on top of it. And grate some parmesan cheese on top if you like.