Spaghetti Bolognese

Name: Spaghetti Bolognese
Total time: 7200 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 Tins Tomatoes; Garlic Paste; Tomato Paste; 1 Onion; 250 g Minced Beef; Hendersons Relish; Mixed Herbs; 150 ml Red Wine; Glug of olive oil; Spaghetti; Parmesan

Lloyd David @lloyd

I really like cooking bolognese in a Le Creuset casserole dish. You can start the recipe as normal on the hob, then transfer to the oven to cook slowly, which lets the flavours develop.

Lloyd David @lloyd

I really like cooking bolognese in a Le Creuset casserole dish. You can start the recipe as normal on the hob, then transfer to the oven to cook slowly, which lets the flavours develop.

Saved

Ingredients

2 hours

4 servings

2 TinsTomatoes
Garlic Paste
Tomato Paste
1Onion
250 gMinced Beef
Hendersons Relish
Mixed Herbs
150 mlRed Wine
Glug of olive oil
Spaghetti
Parmesan

Saved

Steps

2 hours

1

Chop the onion into small pieces, add to cooking pot and fry in olive oil.
2

Once the onions are starting to go translucent, add the tomato paste, mixed herbs, and garlic paste. Keep stirring for roughly a minute.
3

Add the minced beef in batches, making sure to brown it off completely before adding more. Then add the red wine and allow to reduce for 5 minutes.
4

Add the two tins of tomatoes, and allow to simmer on the hob for 15/20 minutes. Once the pot is in the oven the sauce won't really reduce, so it is important to reduce it at this stage.
5

Remove the pot from the hob, and place it in the middle shelf of a preheated oven set to 100C. I like to leave it at least an hour in the oven, but can be left for longer.
6

Bring a large pan of water to the boil, add spaghetti and cook until al dente. Add with the sauce (mix it all in together) and top with grated parmesan.