Easiest spaghetti bolognese
This recipe is a throwback to my earliest days cooking, when bolognese meant regular ground beef, canned tomato sauce, stale dried herbs and garlic powder. This version is fancied up a little, but remains pretty similar and very simple. I like to use a lean beef/pork blend, to add a little extra unctuousness without adding a ton of fat.
Easiest spaghetti bolognese
This recipe is a throwback to my earliest days cooking, when bolognese meant regular ground beef, canned tomato sauce, stale dried herbs and garlic powder. This version is fancied up a little, but remains pretty similar and very simple. I like to use a lean beef/pork blend, to add a little extra unctuousness without adding a ton of fat.
Cooking Instructions
- 1
Put the celery and carrot in a food processor and pulse just until the veg is broken up into tiny pieces but not turned into mush.
- 2
Add a splash of extra virgin olive oil to a large pan on medium-high heat. Add the onions and fry until softened, about 5 minutes. Add the meat and continue frying until the meat is cooked and nicely browned, about 10 minutes. Add the garlic, pepper flakes, herbs and veg and fry another 2 minutes.
- 3
Stir the tomato paste into the meat and continue frying for 2 minutes. Add the canned tomatoes including the juice. Break up the tomatoes by hand as you drop them in. Season with salt and pepper and turn the heat down to medium. Let simmer while you boil the spaghetti in a large pot of salted water
- 4
Drag the spaghetti into the pan of sauce. Make sure some pasta cooking water is dragged in with the noodles. Toss, then serve with freshly grated parmesan cheese.
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