This classic Italian dish will always be a family favourite, no matter the occasion! Try using a dry red wine for the sauce to give your spaghetti bolognese a deeper and richer flavour.
2 tbsp oil
1 large onion (finely chopped)
1 red bell pepper (finely chopped)
1 celery stick (finely chopped)
500g – 750g beef mince
1 tbsp plain flour
200 ml beef stock
100 ml red wine
1 tbsp tomato puree
2 tbsp Worchester sauce OR mushroom ketchup
1 tin of chopped tomatoes
1 – 2 cloves garlic (peeled and crushed)
- Heat the oil in a large frying pan. Add the onion, bell pepper, and celery stick and cook over a moderate heat until slightly softened but not browned.
- Increase the heat and add the mince. Break it up, add the mushrooms and cook until browned.
Add the flour and cook for a minute, then add the liquid. Add the sauces, taste and season.
- Cover and simmer, stirring occasionally for a minimum of 45 minutes.
- Serve on a bed of spaghetti and top with shaved parmesan.