SPAGHETTI BOLOGNESE

With the saucy pasta, a signature meaty flavour, sprinkle of parmesan, this is a italian food favourite for good reason!

SERVES: 4

TIME: 2 HOURS

INGREDIENTS

200g of spaghetti

SAUCE:

3 tbsp olive oil

250g of beef mince

250g of pork mince

1 onion, diced

1 carrot, diced

2 garlic cloves, minced

1 tbsp of tomato purée

250ml red wine

400g of tinned chopped tomatoes

1 bunch of basil

salt

black pepper

FOR SERVING:

1 handful of Parmesan

INSTRUCTIONS

1. Heat a saucepan over a medium heat with a tablespoon of olive oil and add the onion, carrot and garlic. Cook without colouring for a few minutes, then add the beef and pork mince and season with salt and pepper.

2. Cook the mince until browned all over then stir in the tomato purée followed by the red wine. Bring to a boil then let simmer for around 10 minutes before adding tinned tomatoes, continue to simmer for 20 minutes – add a splash of water if it is looking a bit dry.

3. Meanwhile, bring a large pan of seasoned water to the boil and add the pasta. Stir to stop the pasta from sticking and cook for 7–10 minutes.

4. To check the pasta is cooked, taste a strand – if the center is still hard give it a couple more minutes. When it is fully cooked, drain in a colander and drizzle with a tablespoon of olive oil to prevent the spaghetti from sticking together.

5. Chop the basil and stir through the Bolognese sauce. Divide the spaghetti between 4 plates and spoon the Bolognese on top. Finish with grated Parmesan.