This Italian classic is a favourite of all. It is affordable, simple, and delicious. Our version features milk as a secret ingredient and is loaded with vegetables. It is very great, and the next day is even better.
Ingredients
500 g minced beef
1 glug(s) olive oil
1 white onion, peeled
1 stick celery
1 carrot, peeled
1 handful(s) mushrooms, sliced
2 clove(s) garlic, peeled
1 tsp dried oregano, chopped
1 squeeze tomato puree
1 glass red wine
400 g chopped tomatoes
400 ml beef stock
1 splash(es) milk
1 splash(es) Worcestershire sauce
400 g spaghetti
80 g parmesan, grated
Step 1
BROWN THE MEAT
The meat should be cooked in a deep skillet with a little oil before being transferred to a bowl.
Step 2
ADD THE VEGGIES
Dice the onion, celery, carrot, and mushrooms and add to the same pan and fry for a few minutes.
Step 3
SIMMER
Stir to reduce after adding the tomato puree, oregano, crushed garlic, and red wine. Put the fried mince in a skillet with chopped tomatoes, beef stock, milk, spices, and Worcestershire sauce. Let it simmer slowly for at least an hour (a few hours is best).
Step 4
COOK THE PASTA
Spaghetti should be cooked for 8 to 10 minutes in salted boiling water, then drained and topped with olive oil, salt, and pepper.
Step 5
SERVE
Bolognese and grated fresh parmesan are served alongside a mountain of pasta. 4 servings.
