Make the best Spaghetti Bolognese

This easy to follow recipe is enjoyed time and time again!

Shopping List

• 600g minced beef
• 2 carrots (diced or grated)
• 2 onions (chopped finely)
• 2 cloves of garlic (crushed)
• 2 sticks celery (finely diced)
• 800g tinned plum tomatoes (chopped)
• 150g Tomato Puree
• 2 Bay Leaves
• 250ml Beef Stock
• Large Glass Dry White Wine
• Dash of Worcester Sauce
• Tabasco Sauce
• Salt and pepper
• Olive Oil
• Heaped Tablespoon Oregano
• Grated Parmesan or Pecorino Romano cheese.

How to prepare

Heat a large saucepan and add the minced meat. Thoroughly brown the meat then remove it from the pan with a slotted spoon. Now set the meat aside in a colander to drain off excess fat.

Add enough olive oil to cover the base of the pan, turn down the heat and add the onions, after a few minutes they will become translucent. Add the celery and garlic. Season well with salt and pepper then add bay leaves. After a few minutes more return the drained meat to the pan and add the oregano and then the wine. You can use red wine but the flavour's better if you use white wine.

Allow the sauce to heat through then add the tomatoes, tomato puree, Worcester Sauce and Tabasco. Add the stock and the carrots. Stir well and let the sauce cook for about an hour and a half, covered and on a low heat.

How To Serve Your Spaghetti Bolognese

Use the best spaghetti you can. Remove and drain the spaghetti in a colander a couple of minutes before its stated cooking time for perfect 'al dente' pasta.

Return the spaghetti quickly to the saucepan. The spaghetti will hold on to some of its cooking water, adding flavour and stopping the pasta from sticking.

Add a drizzle of olive oil to the spaghetti, toss lightly and serve with the sauce. Serve with a generous topping of grated Parmesan or Pecorino Romano cheese.

If there's any sauce left over it tastes even better the next day, or freeze it and serve as a late supper.

How To Chop Onions Evenly Easily

To chop onions finely and evenly, peel and halve them.

Place flat on a chopping board and cut vertically through the flesh not quite up to the root.

Slice through horizontally and then chop down, making even diced onion.

How To Crush Garlic Using Just A Knife

The best way to prepare crushed garlic is chop it finely, sprinkle it with some coarse sea salt and use the flat of a chefs knife to grind it into a paste using an off-centre downward motion. To do this easily the knife should have a flexible blade. The flavour of garlic prepared in this way is far nicer than if you use a garlic crusher.

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