Spaghetti Bolognese

Name: Spaghetti Bolognese
Ingredients: 500 g Mince Beed; 2 Tins of chopped tomatoes; Cooking bacon, chopped (equvilant to about 4 rashers of streaky); 1 Carrot, finely chopped; 1 Onion, finely chopped; 1 Clove of Garlic, crushed; 1 Glass of red wine; 1 tsp Oregano; Fresh Basil Leaves; 1 Beef Stock Cube; Spaghetti; I couldn’t find the receipt, but would expect it to be between £2.50 and £3.00 depending if the mince was a yellow sticker special or not. this makes enough for us plus about two extra portions of the bolognese to freeze for another time.

13/07/2018

|In Food

|By Ian Northeast

Spaghetti Bolognese

Another back to basics one and a firm favourite of the little lady! In fact it was over a spag bol (although one that had become dull and boring over the years with recipe changes), that started this whole thing in the first place! I decided to go old skool with this and phoned my mum for a traditional recipe! Admittedly, it takes a while to cook and prepare, however you are not chained to the cooker and can be left. In my case some guess who, and uno. Oh and a little bit of fortnite too!

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Servings 6

Calories 413 kcal

Ingredients

500 g Mince Beed
2 Tins of chopped tomatoes
Cooking bacon, chopped (equvilant to about 4 rashers of streaky)
1 Carrot, finely chopped
1 Onion, finely chopped
1 Clove of Garlic, crushed
1 Glass of red wine
1 tsp Oregano
Fresh Basil Leaves
1 Beef Stock Cube
Spaghetti
I couldn’t find the receipt, but would expect it to be between £2.50 and £3.00 depending if the mince was a yellow sticker special or not. this makes enough for us plus about two extra portions of the bolognese to freeze for another time.

Instructions

I chucked a little oil in a pan and softened the onion and carrot, I then chucked in the mince and browned that off. Next in went the garlic. After cooking for a few more minutes I chucked in the two tins of tomatoes, basil, oregano, wine, stock cube and basil and then brought to the boil. Reducing to a simmer I plonked a lid on the pan and simmered for an hour and a half to two hours, staring every now and again. I added some of the parmesan and stired it in (keeping only enough to sprinkle on top when serving), It will thicken up to a rich thick sauce, if it hasn’t in time to serve take the lid of and up the heat a little for the last 20 minutes or so, but keep more off an eye on it and stir regularly to stop burning.
Finally I cooked the spaghetti according to the instructions and served al together with a little grated parmesan. Simple, tasty and EASY! Oh and far healthy and cheaper than one of those jars of sauce!