Vague Spaghetti Bolagnaise Recipe
Mum doesn't follow a recipe for this as she knows how to make it off by heart. This is as much as I can remember from watching/talking to her about it :)
- olive oil
- 2 large or 4 small onions
- 2-3 carrots
- 3 garlic cloves
- at least 1kg minced beef
- worcester sauce
- double concentrate tomato puree
- 2x400g cartons chopped tomatoes
- 2 beef stock cubes
- several mushrooms
Level of difficulty Average
Preparation time 20mins
Cooking time 50mins
Cost Average budget
Wash the carrots and mushrooms.
Chop the mushrooms into little cubes. Set aside.
Slice the carrots into discs. Peel and finely chop the onions.
Drizzle a little oil into a large pan. Add the onion and carrot and cook for 7 mins.
Crush over the garlic and cook for a further 1 min.
Add the minced beef. Cook, continuously stirring, until all the meat has browned.
Season well with salt and pepper. Stir.
Sprinkle in some Worcester Sauce. Stir.
Add a decent few shakes of oregano and basil. Stir.
Squirt in a good amount of tomato puree (maybe 1tbsp?). Stir.
Pour in the chopped tomatoes. Stir.
Crumble in the stock cubes.
Stir well. Leave simmering for 10 mins.
Add the mushrooms. Stir well again. Leave to simmer for 20 mins.
Read the spaghetti pack instructions and cook so that they will be ready at the same time as the bolagnaise.
Drain the spaghetti in a colander over the sink.
Serve into large bowls and spoon the bolagnaise sauce on top.
For young people, or just through preference, you could use a knife to cut the spaghetti into more manageable pieces before you spoon over the bolagnaise.
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