TGB’S Bolognese
This is my perfect Spaghetti Bolognese recipe and I’ve been making it for years! I wanted to share because it never gets boring and it never fails to hit the spot.
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Cook: 1 HOUR
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Heat olive oil in a large, deep pan or casserole dish, then add onion, carrots, celery, garlic and pinch of salt - cook gently for 10 mins, stirring regularly, until soft.
Increase heat to high, then add beef mince to pan - stir to combine and cook until brown all over. Add finely chopped fresh rosemary and chopped tomatoes to pan and bring pan to simmer - cook for 10-15 mins, until tomatoes have completely broken down.
Add beef stock, red wine, fresh basil, bay leaves, dried oregano, Worcestershire sauce and season to taste with salt and pepper - bring pan to a simmer, the reduce heat to low and allow to reduce for 30 mins- 1 hour.
When your bolognese sauce has reduced and you’re ready to serve, bring a large saucepan of salted water to boil and add spaghetti - cook until al dente.
Meanwhile, add grated parmesan to bolognese sauce and stir to combine. Drain spaghetti, reserving pasta water, then add to bolognese sauce and toss to combine using tongs, add 1-2 ladles of pasta water to combine sauce and spaghetti, then you’re ready to serve.
Nutritional Info
Per serving:
Cals – 548
Carbs – 54.5g
Fat – 12.2g
Protein – 35.7g
Ingredients
Serves 4
- Tbsp of extra virgin olive oil.
- 1 large or 2 small onion - finely chopped.
- 2 carrots - finely chopped.
- 2 ribs of celery - finely chopped.
- 3 cloves of garlic - crushed.
- 400g of 5% fat beef mince.
- 1 sprig of fresh (or dried) rosemary - leaves removed from stem and finely chopped.
- 500ml of beef stock.
- 150ml of red wine (optional).
- A bunch of fresh basil - chopped.
- 2 bay leaves.
- Tbsp of dried oregano.
- Tbsp of Worcestershire sauce.
- 300g of spaghetti.
- 40g of parmesan - grated.
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