Main dishes
Spaghetti bolognese
Good bolognese is never quick, and that's the whole point. Mince is browned with finely chopped onion, carrot and celery, softened with a splash of milk, then simmered gently with tomatoes for about an hour until the sauce is thick, velvety and deep in flavour. You'll spend around half an hour actually cooking; the rest of the time the pot looks after itself. It's worth making a double batch, as the sauce freezes beautifully and saves a busy evening.
Method
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Very finely chop the onion, carrot and celery (or pulse in a food processor) and crush the garlic.
Heat the olive oil in a heavy-based pan. Cook the vegetables over medium heat for 8-10 minutes until soft and lightly golden. Add the garlic for 1 minute.
Add the mince, turn up the heat and cook for 8-10 minutes, breaking it up, until the liquid has evaporated and the meat starts to brown.
Pour in the milk and cook, stirring, for 3-4 minutes until it has almost all been absorbed.
Stir in the tomato purée for 1-2 minutes. Add the canned tomatoes, crushing them with a spoon, the water and the bay leaf. Season with salt and pepper.
Bring to the boil, reduce the heat to the lowest setting and simmer with the lid ajar for 60 minutes, stirring every 15 minutes. Add a splash of water if it thickens too soon.
About 15 minutes before the sauce is ready, cook the spaghetti in salted water for 1 minute less than the packet says. Save 100 ml of the cooking water.
Remove the bay leaf. Toss the spaghetti in the pan with some of the sauce and 2-3 tablespoons of pasta water for 1 minute. Serve topped with more sauce and grated parmesan.
Tips for success
- Chop the vegetables very finely; they should almost melt into the sauce.
- Don't cut the simmering down to 15 minutes, or the sauce will be thin and sharp.
- Brown the mince properly. Those caramelised bits give depth.
- If the sauce tastes too acidic, add a pinch of sugar.
Serving and storage
Serve hot with grated parmesan and fresh basil. A fresh vegetable or rocket salad goes nicely alongside.
Keep the sauce in the fridge for up to 3 days or freeze for up to 3 months. Cook the spaghetti fresh each time.
Variations
- Turkey: use turkey mince and simmer for 40 minutes.
- Extra veg: stir grated courgette or finely chopped mushrooms into the sauce.
- Other pasta: the sauce is excellent with tagliatelle, penne or rigatoni.
Calories and macros
Per serving (about 459 g):
Per 100 g: 181 kcal, P 8.5, F 8.2, C 18.2. An estimate based on average ingredient values. Your daily calories ›
