Spaghetti Bolognese

Everybody seems to have a slightly different recipe for spaghetti bolognese. I guess it's one of those dishes in which the best recipe is the one cooked by your mum! In any case, the essentials are the same: onion, minced beef, and tomatoes. It's the 'extra' ingredients that make the recipe your own. Bolognese sauce freezes well and any extra portion can be stored in the freezer for a few weeks.

The UK government recommends an intake of 5 portions of fruit and vegetables a day. Did you know that a plate of spaghetti bolognese could count as 3 portion of that? There is the tomatoes and onions of course, and if you add ingredients such as diced carrots, peppers, sliced mushrooms, or even peas, it's pretty easy to make a dish that is chokeful of vegetables without even realising it. I like to add mushrooms and peppers in particular. I have mentioned my aversion to green peppers in general and this is one of the few instances when I would put green peppers in a dish (especially if I buy multi coloured ones in a pack). But I actually had just one yellow pepper that day so it went into the bolognese sauce anyway.



Ingredients (serves 2):

Spaghetti, 2 portions
Oil for cooking
1 medium onion, chopped
1 clove of garlic, minced
4-5 mushrooms, chopped
1 pepper, diced
450g lean minced beef
1 large glass of red wine
1 can chopped tomatoes
1 tbsp concentrated tomato paste
Small handful of thyme/oregano/parsley, chopped (or use 1 tsp dried)
Salt and pepper to taste
Grated parmesan (optional)

Method:

1. Heat some oil in a large, heavy-based pan. Saute the onions and garlic gently over medium heat, until softened. Turn up the heat and brown the minced beef, breaking up all lumps.
2. Pour in the wine and simmer until reduced. Stir in the chopped tomatoes, tomato paste and herbs. Season well with salt and pepper. Reduce heat and simmer the Bolognese sauce for 30-60 minutes until rich and thickened, stirring occasionally.
3. Cook the spaghetti in a large pan of boiling water, according to packet instructions. Drain and divide between warmed plates. Ladle the Bolognese over each portion, finish with a scattering of grated parmesan and chopped parsley and serve immediately.


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Cheater's meatballs with spaghetti