Empty My Fridge
Spaghetti Bolognese
Ingredients
- Olive oil1 tbsp
- Onion · peeled finely diced1
- Garlic · peeled minced2 cloves
- Carrot · peeled finely diced1
- Chestnut mushroom · finely diced3
- Red wine120 ml
- Tomato · finely chopped3 tbsp + 2 x 400 g
- Oregano · dried1 tsp
- Thyme · dried½ tsp
- Worcestershire sauce1 tbsp
- Beef stock1
- Brown sugar½ tbsp
- Salt½ tsp
- Black pepper½ tsp
- Spaghetti · dried300 g
- Scallion · chopped
- Parmesan cheese · grated
Instructions
- Heat the olive oil in a frying pan over medium-high heat. Add the onion and cook for 5 minutes, stirring often, until soft.
- Add the garlic and cook for 1 more minute.
- Add the carrot and mushrooms and cook for a further 2-3 minutes.
- Add the minced beef and cook for 5-6 minutes, stirring often and breaking up large lumps with a spatula, until browned.
- Add the red wine, bring to the boil and let it bubble for 2-3 minutes, until reduced by three-quarters.
- Add the tomato puree, oregano, thyme, Worcestershire sauce, crumbled beef stock cube, tinned tomatoes, brown sugar, salt and pepper. Stir and bring to the boil, then lower the heat and simmer for 15-20 minutes, until thickened.
- Meanwhile, boil a large pan of salted water. Add the spaghetti and cook for 10-12 minutes, until al dente.
- Drain the spaghetti and divide it between 4 bowls.
- Spoon the bolognese over the spaghetti and serve sprinkled with the chopped spring onions and grated parmesan.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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GarlicOnionCheeseTomatoScallionCarrotMushroomBrown sugar
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