Spaghetti Bolognese

Method8 steps

1. 1

   Step 1: Peel and chop both onions (2). Heat all the tablespoon initial olive oil (1 tbsp) in a large pan over a fairly high heat, then fry all the chopped onion for three to four minutes.

   Fry chopped onions · 4 minUses 2 onions, chopped · 1 tbsp olive oil for the onion pan

2. 2

   Step 2: Peel and chop the single garlic clove (1). Clean and slice all ninety grams mushrooms (90 g), keeping the garlic and mushrooms separate and ready for their cooking stages.

   Uses 1 garlic clove, peeled and chopped · 90 g mushrooms

3. 3

   Step 3: Add all the chopped garlic and all five hundred grams raw lean minced beef to the fried onion pan. Fry, breaking up the beef, until the garlic and meat are browned throughout.

   Uses All cooked onion and oil · All prepared garlic · 500 g raw lean minced beef

4. 4

   Step 4: Add all the sliced mushrooms and the full teaspoon dried oregano (1 tsp) to the browned meat pan. Cook for another two minutes, stirring.

   Cook mushrooms and oregano with browned beef · 2 minUses The complete browned meat pan · All prepared mushrooms · 1 tsp dried oregano

5. 5

   Step 5: Stir all four hundred grams canned tomatoes with their juices, all three hundred millilitres hot beef stock, the tablespoon concentrated tomato purée (1 tbsp) and the tablespoon Worcestershire sauce (1 tbsp) into the meat-mushroom base. Season with the sauce salt and black pepper to taste. Bring to a boil, then reduce the heat, cover and simmer for thirty minutes, stirring occasionally, until the beef is fully cooked and the sauce is hot and flavourful.

   Simmer covered beef tomato mushroom sauce · 30 minUses The complete cooked meat-mushroom base · 400 g canned tomatoes with their juices · 300 ml hot prepared beef stock · 1 tbsp concentrated tomato purée · 1 tbsp Worcestershire sauce · Salt for seasoning the beef sauce, to taste · Ground black pepper for seasoning the beef sauce, to taste

6. 6

   Step 6: Meanwhile, bring a large pan of pasta cooking water to a boil and salt it with the separate pasta-water salt. Add all three hundred and fifty grams dry spaghetti (350 g) and cook according to its packet instructions until al dente.

   Uses 350 g dry spaghetti · Water for boiling and hot-rinsing spaghetti, as needed · Salt for the spaghetti cooking water, as needed

7. 7

   Step 7: Drain all the cooked spaghetti well, run a little hot water through it and return it to its pan. Add a dash of the separate extra olive oil only if wanted. Stir all the finished hot meat sauce through the drained cooked spaghetti.

   Uses All cooked spaghetti · All finished meat sauce · A dash of extra olive oil for the drained spaghetti, only if wanted

8. 8

   Step 8: Serve the finished spaghetti and beef sauce in warm bowls, handing round freshly grated Parmesan for sprinkling. Portion the full batch as needed.

   Uses The complete finished pasta · Freshly grated Parmesan to serve, as desired