Original Spaghetti alla bolognese

Stephania Mitsides

Blogger

Preparation Time:

45 min

Cooking Time:

120 min

Portion(s):

4 servings

Category:For Kids | With Meat & Poultry

Made with

Passata 500g

Tomato Paste 4 x 70g

Spaghetti

Ingredients

For the sauce: (enough for 4 family meals, i.e. 4 pasta packs)

2kg minced beef
5 Tbsp olive oil
2 carrots, finely chopped
1 celery stalk, finely chopped
Α Sprig of fresh rosemary and a sprig of sage, tied together
1 onion, chopped
2 garlic cloves, minced
1 bottle of red wine
1 Mitsides Tomato Paste (70g)
2 Mitsides Tomato Passata (2 Χ 500g)
1 pack Mitsides Spaghetti (500g)
Grated parmesan for serving

Note: I always make a large dose of this Bolognese sauce and then divide it into 4 containers and store it in the freezer.

Method

Let the meat come to room temperature.

Heat the olive oil and add the carrots, celery, onion and herbs. Cook over a high heat for 5-8 minutes until softened but not coloured.

Season the meat and add to the pan, making sure that the meat is covering the base of the pan. Leave for about 5 minutes so that the meat seals underneath and heats through before you start stirring (otherwise it will ooze liquid and boil rather than sear). Add a little more oil if necessary to make sure that the vegetables don’t burn. Add the minced garlic.

Stir the meat and vegetables for about 10 minutes until the meat starts to stick to the bottom of the pan. Now it’s ready to take the wine.

Add the wine and let it reduce down to almost nothing. Add the tomato paste and cook for 2-3 minutes, stirring all the time.

Add the passata and 1 litre of hot water. Bring to the boil then turn down to a simmer for 1½ hours until you have a thick, tender sauce.

In a large pot with plenty of salted boiling water, add the spaghetti and cook following pack instructions until al dente. Drain, serve in bowls and top with your Bolognese. Add some grated parmesan and enjoy!