Spaghetti Bolognese Recipe
Ingredients
| Onion | 1 , chopped | |
| Garlic | 3 Clove (5gm), crushed | |
| 300 ml / 1/2 pint / 1 1/4 cups beef or chicken stock | ||
| 450 g / 1 lb extra-lean minced turkey or beef | ||
| 2 x 400 g / 14 oz cans chopped tomatoes | ||
| 5 ml / 1 tsp dried basil | ||
| 5 ml / 1 tsp dried oregano | ||
| 60 ml / 4 tbsp tomato puree | ||
| 450 g / 1 lb button mushrooms, quartered and sliced | ||
| 150 ml / 1/4 pint / 2/3 cup red wine | ||
| 450 g / 1 lb spaghetti | ||
| Black pepper salt | 1 To taste | |
Directions
1. Put the chopped onion and garlic into a non-stick saucepan with half of the stock. Bring to the boil and cook for 5 minutes until the onion is tender and the stock has reduced completely.
2. Add the turkey or beef and cook for 5 minutes, breaking up the meat with a fork. Add the tomatoes, herbs and tomato puree, bring to the boil, then cover and simmer for 1 hour.
3. Meanwhile, cook the mushrooms in a non-stick saucepan with the wine for 5 minutes or until the wine has evaporated. Add the mushrooms to the meat with salt and pepper to taste.
4. Cook the pasta in a large pan of boiling salted water for 8-12 minutes until tender. Drain thoroughly. Serve topped with the meat sauce.
2. Add the turkey or beef and cook for 5 minutes, breaking up the meat with a fork. Add the tomatoes, herbs and tomato puree, bring to the boil, then cover and simmer for 1 hour.
3. Meanwhile, cook the mushrooms in a non-stick saucepan with the wine for 5 minutes or until the wine has evaporated. Add the mushrooms to the meat with salt and pepper to taste.
4. Cook the pasta in a large pan of boiling salted water for 8-12 minutes until tender. Drain thoroughly. Serve topped with the meat sauce.
Chef
