English Spaghetti Bolognese recipe
information
This is the ever-popular English version of Spaghetti Bolognese - ideal for family evening meals and impromptu weekday supper parties. Serve with a crisp green salad and a glass of red Italian wine.
ingredients
Olive oil for frying
1 large onion, peeled and finely chopped
1 garlic clove, crushed with 1/2 tsp salt
3/4 kg (1 1/2 lb) minced beef
2 tbsp spoons tomato puree
396 g (14 oz) can tomatoes
Approx. 300 ml (1/2 pint) chicken stock
1 tsp spoon sugar
1 tbsp red or white wine vinegar
1 tsp spoon freshly chopped basil or 1/2 tsp dried basil
1 tsp spoon freshly chopped oregano or 1/2 tsp dried oregano
Freshly ground black pepper to taste
To serve:
350 g (3/4 lb) spaghetti
Salt
1 tbsp butter
50 g (2 oz) Parmesan cheese, grated
1 large onion, peeled and finely chopped
1 garlic clove, crushed with 1/2 tsp salt
3/4 kg (1 1/2 lb) minced beef
2 tbsp spoons tomato puree
396 g (14 oz) can tomatoes
Approx. 300 ml (1/2 pint) chicken stock
1 tsp spoon sugar
1 tbsp red or white wine vinegar
1 tsp spoon freshly chopped basil or 1/2 tsp dried basil
1 tsp spoon freshly chopped oregano or 1/2 tsp dried oregano
Freshly ground black pepper to taste
To serve:
350 g (3/4 lb) spaghetti
Salt
1 tbsp butter
50 g (2 oz) Parmesan cheese, grated
method
1. Heat 2 spoons of oil in a large pan. Add the onion and garlic and fry until golden. Add the beef and fry until browned, stirring constantly.
2. Stir in the tomato puree, tomatoes and stock and mix until well blended. Stir in the remaining ingredients with salt and black pepper to taste and bring to the boil. Lower the heat and simmer gently for 20 minutes, stirring occasionally, and adding a little more stock or water if the sauce becomes dry.
3. Meanwhile, cook the spaghetti in boiling salted water for 12 to 15 minutes or until 'al dente' (tender, but firm to the bite). Drain, return to pan with the butter and heat through over gentle heat.
4. Arrange the spaghetti in a circle on a hot serving platter. Taste the meat sauce for seasoning and spoon into the centre. Serve immediately with grated Parmesan handed separately.
2. Stir in the tomato puree, tomatoes and stock and mix until well blended. Stir in the remaining ingredients with salt and black pepper to taste and bring to the boil. Lower the heat and simmer gently for 20 minutes, stirring occasionally, and adding a little more stock or water if the sauce becomes dry.
3. Meanwhile, cook the spaghetti in boiling salted water for 12 to 15 minutes or until 'al dente' (tender, but firm to the bite). Drain, return to pan with the butter and heat through over gentle heat.
4. Arrange the spaghetti in a circle on a hot serving platter. Taste the meat sauce for seasoning and spoon into the centre. Serve immediately with grated Parmesan handed separately.
serving amount
serves 4
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