Saturday, June 7, 2008

Spaghetti Bolognese

Spaghetti Bolognese
serves 4

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, chopped
1 celery stick, chopped
50g/2oz streaky bacon, diced
350g/12oz minced beef
400g/14oz canned peeled
plum tomatoes
2 teaspoons dried oregano
125ml/4fl oz red wine
2 tablespoons tomato purée
salt and freshly ground black pepper
700g/11/2lb dried spaghetti

• Heat the oil in a large frying pan over a medium heat, then add the onion and sweat for 3 minutes.
• Add the garlic, carrot, celery and bacon, and sauté for 3–4 minutes until just beginning to brown.
• Add the beef and cook over a high heat for another 3 minutes until all of the meat has browned. Stir in the tomatoes (breaking up slightly with a wooden spoon), oregano and wine, and bring to the boil.
• Reduce the heat and leave to simmer gently for at least 45 minutes. Stir in the tomato purée, and season with salt and pepper.
• Cook the spaghetti in a pan of lightly salted boiling water for 8–10 minutes until al dente. Drain thoroughly.
• Transfer the spaghetti to a large serving bowl, and pour the sauce over it. Toss to mix well, and serve hot.

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