How to make a basic spaghetti Bolognese

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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


  1. Heat the oil in a large pan over a medium-low heat. Cook the onion, carrot and celery for 12-15 minutes until softened.
  2. Increase the heat and add the Cook until browned all over, breaking it up into small pieces with a wooden spoon.
  3. Add the garlic, oregano, basil and bay leaf and cook for five minutes longer.
  4. 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.
  5. 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.
  6. Serve hot with grated Parmesan and garlic bread.