From the kitchen

Spaghetti bolognese

A simple recipe with minced beef, tomatoes and olive oil. Gently simmer the sauce until thick and well combined.

Serves 4 · Prep 15 min · Cooking about 50 min

Ingredients

  • 400 g spaghetti
  • 400 g minced beef
  • 2 tablespoons extra virgin olive oil
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 2 garlic cloves
  • 400 g canned chopped tomatoes
  • 1 tablespoon tomato purée
  • 150 ml water, plus more as needed
  • Salt and freshly ground black pepper
  • Grated hard cheese, optional

Method

  1. Finely chop the onion, carrot, celery and garlic.
  2. Heat the olive oil in a saucepan over medium heat. Add the onion, carrot and celery and cook for 8–10 minutes. Add the garlic and stir for another minute.
  3. Add the minced beef. Break it up with a wooden spoon and cook until evenly browned.
  4. Stir in the tomato purée, then add the chopped tomatoes and water. Season with salt and pepper.
  5. Reduce the heat and simmer for about 35–40 minutes, stirring occasionally. Add a little water if needed to prevent sticking.
  6. Cook the spaghetti in salted water according to the packet instructions. Reserve a little cooking water, then drain.
  7. Combine the spaghetti and sauce. Add a tablespoon or two of the reserved water if needed. Serve warm with grated cheese, if you like.

Tip: You can make the sauce ahead and cook the pasta just before serving.