Spaghetti Bolognese

Ingredienti

• 300 g pasta (I used dried spaghetti)
• 1 tsp olive oil
• 500 g extra lean beef mince
• 3 medium carrots (about 250g)
• 1 stick of celery (about 80g)
• 1 onion
• 400 g can chopped tomatoes
• 1 tbsp tomato puree ((heaped))
• 1 tsp dried oregano
• 50 ml ruby port
• 1 beef stock cube
• 100-200 ml water

Preparazione

1. 1

   Heat the olive oil (1 tsp) in a large saucepan. Add the beef mince (500g) and cook until browned, stirring regularly to ensure it doesn't burn.

2. 2

   While the beef is browning, finely chop the onion.

3. 3

   Once the beef has browned, remove it from the pan and set aside. Add the chopped onion to the saucepan and cook on a low heat for 5 minutes, stirring regularly.

4. 4

   While the onion is cooking, peel and finely chop the carrot (3 carrots) and celery (1 stick).

5. 5

   Add the carrot and celery to the onion and cook for a further 5 minutes, stirring regularly.

6. 6

   Return the beef to the pan and add the chopped tomatoes (400g can), tomato puree (heaped tbsp), dried oregano (1 tsp), port (50ml) and beef stock cube. Add 100-200ml of water until the ingredients are just covered in liquid.

7. 7

   Bring to the boil and the simmer for 25 minutes until the liquid has reduced. Season with salt to taste (Personally I don't add any extra as I find there's enough in the stock cube to add the flavour I want).

8. 8

   While the bolognese is simmering, bring a pan of salted water to the boil, add the pasta and cook according to the packet instructions.

9. 9

   Drain the pasta and serve.