Family and Kids

Spaghetti Bolognese

cook 30 mins
  • 250 g (8 oz) spaghetti
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 large carrot, peeled and finely chopped
  • 75 g (3 oz) mushrooms, roughly chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 375 g (12 oz) good-quality minced beef
  • 300 ml (1/2 pint) beef stock
  • 300 ml (1/2 pint) passata
  • grated Parmesan cheese, to serve
  • Bring a large pan of lightly salted water to the boil, cook the spaghetti for 15–20 minutes until tender, then drain and keep warm.
  • Meanwhile, heat the oil in a large heavy-based saucepan. Add the onion and cook over a high heat for 2–3 minutes, then add the garlic, carrot and mushrooms and cook for 5 minutes. Add the herbs and mince and cook for 10 minutes until the meat is golden. Add the stock and passata and continue to cook for a further 10 minutes, stirring occasionally, until the sauce has thickened and the meat and vegetables are tender and cooked through.
  • Add the spaghetti to the pan, mix with the meat and vegetables and serve piled into warm serving bowls with the grated Parmesan on top.
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