Empty My Fridge
Spaghetti Bolognese
Ingredients
- Olive oil1 tbsp
- Onion1
- Garlic4 cloves
- Carrot1
- Bell pepper1
- Ground beef · minced1 lb
- Tomato paste1 tbsp
- Red wine⅓ cups
- Passata24 oz
- Vegetable broth · powder2 tsp
- Oregano · dried1 tsp
- Cream3 tbsp
- Parsley · chopped1 handful
- Spaghetti1 lb
- Salt for the pasta cooking water1 tsp
- Parmesan cheese · grated
Instructions
- Heat the olive oil in a large saucepan. Add the onion, garlic, carrot and red capsicum (and zucchini, if using). Fry until soft and fragrant, about 3 minutes.
- Add the beef and fry until browned.
- Stir in the tomato paste. Pour in the red wine (if using) and boil until it has reduced and thickened.
- Lower the heat. Stir in the passata, vegetable stock powder (or salt) and dried oregano.
- Cover the pan and simmer, stirring now and then, for about 20 to 30 minutes, until the sauce has thickened.
- Turn off the heat. Stir in the cooking cream (or milk) until combined. Season with salt and cracked black pepper if you like.
- Cook the spaghetti in a pot of boiling water with 1 teaspoon salt. Drain, then add 2 ladlefuls of the sauce and toss until the pasta is coated.
- Divide the pasta between 6 serving dishes. Top with extra sauce, then sprinkle with parmesan and parsley.
Summarized from Cafe Delites's video. Watch it for the details.
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