Wednesday, 4 June 2014

Spaghetti Bolognese


This is one of my midweek go to dishes - it's rich, full of flavour and totally satisfying...

I always make enough to cover at least two meals. I will either freeze the leftovers for another spaghetti bolognese or turn them into a lasagna, add red kidney beans & spices for a chilli; or top with tortilla chips and cheese for a quick nacho dish - all options yummy, quick & easy.

Recipe
Serve 4

500g Minced beef
1 large onion - chopped
1 large handful mushrooms - sliced
1 large red pepper - diced
1 large handful celery slices
2 tins chopped tomatoes
half pint beef stock
2 teaspoons hot horseradish sauce
1 teaspoon Worcestershire sauce
2 teaspoons pesto
1 tablespoon tomato sauce
1 teaspoon dried italian mixed herbs
2 bay leaves
2 cloves garlic crushed

400g Dried spaghetti

Parmesan

Heat up a slick of olive oil in a large heavy based pan and add your mince & onions.


Over a medium heat brown the meat & soften the onion - keep it moving so it doesn't burn


Add your celery, peppers and mushrooms and combine with your mince mix - I aways add celery to any tomato based sauce it helps to remove the acidity of tinned tomato and add sweetness to their flavour.


Keep moving over the heat for a few minuets


then add your tinned tomatoes, pesto, horseradish, tomato sauce, herbs and bay leaves



add your beef stock


Cover and simmer over a low heat for about an hour until the flavours have developed in to a rich tomato sauce


After an hour add your garlic and continue cooking for another 15 mins before serving. I like to add it towards the end of cooking because I want a strong garlicky flavour to my sauce. If you prefer you can add it earlier with the herbs.


Cook your spaghetti according to the packet instruction, drain & anoint with a knob of butter & freshly ground black pepper.

Place the spaghetti in a warm plate and top with your bolognese mix. Add shavings of parmesan & some fresh basil leaves if you wish.



Printable Recipe

 Spaghetti Bologn