Spaghetti bolognese
A slow-simmered beef and carrot ragù with Parmesan – here, patience is flavour.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Olive oil2 tbsp
- Onion1
- Carrot150 g
- Garlic2 cloves
- Beef mince500 g
- Tinned chopped tomatoes (400 g)2
- Dried oregano1 tsp
- Spaghetti (dried)400 g
- Parmesan40 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the very finely chopped onion and finely grated carrot in the olive oil over a medium heat for 8–10 minutes until soft and sweet. Add the garlic for a minute.
Turn up the heat, add the mince and cook for 6–8 minutes, breaking it up with a wooden spoon, until no longer pink and starting to brown.
Add the chopped tomatoes, 100 ml water and the oregano, season with salt and pepper, cover and simmer over a low heat for at least 25 minutes, stirring now and then.
Meanwhile, cook the spaghetti in plenty of salted water and save a little of the cooking water.
Toss the pasta with the ragù and a splash of cooking water so the sauce clings. Serve with plenty of grated Parmesan.