Spaghetti Bolognese

RecipenKitchen Recipe 1 h 30 min · Serves 4 · Italian

Why make it A slow-simmered beef and tomato ragù with finely chopped vegetables and a splash of milk, tossed through spaghetti. It's a filling family dinner that rewards a little patience.

You’ll need

Serves 4 2 tbsp olive oil 1 large onion, very finely chopped 1 medium carrot, peeled and finely grated 1 celery stick, very finely chopped 3 garlic cloves, minced 500 g beef mince (not too lean) 2 tbsp tomato paste 400 g tinned chopped tomatoes + 10 more in the full recipe

1 Step 1 of 9 Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion, carrot and celery with a pinch of the salt and cook, stirring often, until soft and sweet but not browned.

2 Step 2 of 9 Stir in the garlic and cook for 1 minute until fragrant. Turn the heat up to medium-high and add the beef mince.

3 Step 3 of 9 Break the mince up with a wooden spoon and cook until all the pink has gone and it starts to brown and sizzle in the pan, with no watery liquid left.

4 Step 4 of 9 Add the tomato paste and cook, stirring, until it darkens to a brick red colour and smells rich.

5 Step 5 of 9 Pour in the chopped tomatoes, hot stock and milk. Add the oregano, bay leaf, the rest of the salt and the pepper, and stir well, scraping up anything stuck to the base. The last 4 steps are in the full recipe.

Cook’s tip Chop the vegetables very finely, or grate the onion, so they melt into the sauce.

Spaghetti Bolognese

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