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Spaghetti Bolognese

A classic dish the whole family will enjoy. - by Barbara Northwood
  • 12 Feb 2019
Spaghetti Bolognese
Prep: 25 Minutes - Cook: 55 Minutes - Easy - Serves 4
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Sauce can be made up to three days ahead. Keep, covered, in the fridge. Or divide into individual portions in freezer-proof containers. Freeze for up to two months.

Ingredients

375g spaghetti

Grated parmesan, to serve

BOLOGNESE SAUCE

2 tblsps olive oil


1 carrot, peeled, finely chopped


3 cloves garlic, crushed


1 tsp dried mixed herbs


500g pork and veal mince


1⁄3 cup tomato paste


1⁄2 cup dry white wine


2 x 410g cans chopped tomatoes


2 beef stock cubes (5g each), crumbled 


1⁄2 cup water


Salt and pepper, to taste


1⁄2 cup chopped fresh basil

Method

  1. To make bolognese sauce, heat oil in a large saucepan over a medium heat. Add onions, carrot, garlic and herbs. Cook, stirring occasionally for about 5 minutes, or until soft.

  2. Add mince. Cook, stirring to break up mince with a wooden spoon, for about 5 minutes, or until browned. Stir in paste, then wine. Bring to boil. Add tomatoes, stock cubes and water. Season.

  3. Return bolognese to boil. Cover. Gently boil, stirring occasionally, for 30 minutes. Uncover. Gently boil for further 15 minutes, or until thickened. Stir in basil.

  4. Meanwhile, cook pasta in a stockpot of boiling, salted water until tender. Drain. Return to pot. Add bolognese sauce. Toss to combine.

  5. Serve with parmesan.

Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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