Ingredients
Method
- Heat oil in a large frying pan over medium high heat
- Add Onion and Garlic, cook for 3 minutes or until light golden and softened
- Turn heat up to high and add the Beef
- Cook, breaking it up as your go, until browned
- Add Red Wine
- Bring to simmer and cook for 1 minute, scraping the bottom of the pot
- Add the remaining ingredients
- Stir, bring to a simmer then turn down to medium so it bubbles gently
- Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste
- Stir occasionally
- Or to really take this to another level, if you have the time!
- Add 180ml of Water, cover with lid and simmer on very low for 2 hours, stirring every 30 minutes or so
- Uncover, simmer 20 minutes to thicken sauce
- Taste and add more salt if desired
- Meanwhile bring a large pan of salted water to boil
- Add the Spaghetti and cook per packet directions less 1 minute
- Scoop out 125ml of pasta cooking water and set aside
- Then drain the pasta
- Add Spaghetti into the Bolognese Sauce with the reserved pasta water over medium heat
- Toss gently for minutes, or until the spaghetti turns red and the sauce thickens
- Divide between bowls.
- Top with an amount of grated Parmesan to suit your taste
Nutrition
Notes
For an extra depth of flavour, consider using pancetta or bacon alongside the beef.
If you don't have red wine, you can substitute with beef broth and a splash of balsamic vinegar.
Don't be afraid to adjust the seasoning; taste and add more salt, pepper, or herbs as needed throughout the cooking process.
If you don't have red wine, you can substitute with beef broth and a splash of balsamic vinegar.
Don't be afraid to adjust the seasoning; taste and add more salt, pepper, or herbs as needed throughout the cooking process.