Spaghetti Bolognese

Ingredients

• Olive oil 2 tbsp
• Large onion 1
• Garlic cloves 3
• Carrots 2 medium
• Celery sticks 2
• Beef mince (around 15-20% fat) 500g
• Chopped tomatoes 2 x 400g cans
• Tomato puree 2 tbsp
• Beef stock 500ml
• Red wine (optional) 150ml
• Dried oregano 1 tsp
• Bay leaf 1
• Spaghetti 400g
• Salt and freshly ground black pepper to taste
• Parmesan cheese, grated for serving (optional)

Method

1. Heat the olive oil in a large, heavy-based saucepan or casserole dish over a medium heat.
2. Add the finely chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the beef mince to the pan, breaking it up with a spoon. Cook until browned all over.
5. Stir in the tomato puree and cook for 1-2 minutes, stirring constantly.
6. Pour in the red wine, if using, and let it bubble and reduce for a couple of minutes.
7. Add the chopped tomatoes, beef stock, dried oregano, and the bay leaf. Season with salt and pepper.
8. Bring the sauce to a simmer, then reduce the heat to low, cover the pan, and let it cook gently for at least 30 minutes, or up to 1-2 hours for a richer flavour, stirring occasionally.
9. About 10-12 minutes before the sauce is ready, cook the spaghetti in a large pan of boiling, salted water according to packet instructions. Drain well.
10. Remove and discard the bay leaf from the Bolognese sauce.
11. Serve the rich Bolognese sauce spooned over the hot spaghetti. Top with grated Parmesan cheese, if desired.