Serves 4-6
2 tbsp olive oil
1 onion, finely chopped
1 large carrot, finely chopped
1 celery stalk, finely chopped
500g Inisvale Organic Steak Mince
3 garlic cloves, crushed
1 tbsp dried oregano
1 tsp dried basil
1 bay leaf
1 tbsp tomato purée
2 x 400g tins of chopped tomatoes
200ml tomato passata
100ml red wine
1 beef stock cube
Salt and black pepper
To serve:
400g spaghetti
Parmesan, grated
Garlic bread
- Heat the oil in a large pan over a medium-low heat. Cook the onion, carrot and celery for 12-15 minutes until softened.
- Increase the heat and add the Cook until browned all over, breaking it up into small pieces with a wooden spoon.
- Add the garlic, oregano, basil and bay leaf and cook for five minutes longer.
- Stir in the tomato purée, chopped tomatoes, passata, red wine and beef stock cube. Season generously and cover with a lid. Simmer for one hour, stirring occasionally, until thick.
- Bring a pot of salted water to the boil and cook the spaghetti according to the package instructions. Drain and stir into the Bolognese sauce.
- Serve hot with grated Parmesan and garlic bread.