Recipe byThe ZestyPlate Kitchen
A comforting classic of rich minced beef simmered with tomatoes, mushrooms and herbs, served over spaghetti with Parmesan.
Spaghetti bolognese is the sort of thing most households make on rotation, a savoury beef and tomato sauce that simmers away while you get on with everything else. It is forgiving, it stretches, and it freezes. Finish each bowl with plenty of grated Parmesan.
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Prep 15 min
Cook 40 min
Total 55 min
Easy
Scale:
- 2 Onions
- 1tbsp Olive Oil
- 1 clove Garlic
- 500g Lean Minced Beef
- 90g Mushrooms
- 1tsp Dried Oregano
- 400g can Tomatoes
- 300ml Hot Beef Stock
- 1tbsp Tomato Puree
- 1tbsp Worcestershire Sauce
- 350g Spaghetti
- Topping Parmesan
Tags:
Pasta Meat
Preparation
- Put the onion and oil in a large pan and fry over a fairly high heat for 3 to 4 minutes. Add the garlic and mince and fry until both have browned. Stir in the mushrooms and herbs and cook for another couple of minutes.
- Add the tomatoes, beef stock, tomato puree, Worcestershire sauce and seasoning. Bring to the boil, then lower the heat, cover, and simmer for 30 minutes, stirring occasionally.
- While that cooks, boil the spaghetti in a large pan of salted water following the packet timing. Drain well, run hot water through it, return it to the pan with a dash of olive oil if you like, then stir through the meat sauce. Serve in warm bowls with Parmesan to sprinkle over.
Tips from the ZestyPlate Kitchen
- Get a proper colour on the mince before adding liquid; that browning is where the flavour comes from.
- Keep the simmer gentle and unhurried so the sauce has time to come together.
- A spoonful of Worcestershire sauce adds a savoury edge that lifts the whole thing.
- Hang on to a little pasta water to loosen the sauce when you combine them.
Frequently Asked Questions
Yes, and it is arguably better for it. The sauce improves overnight and freezes well, so a double batch is never wasted.
Let it simmer longer, splash in some red wine, or stir in a little milk towards the end for a softer, more traditional ragu.
Easily. Grated carrot, celery or more mushrooms melt in and boost both the flavour and the goodness.
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