Traditional spaghetti bolognese
- 2 tbsp virgin olive oil
- 400g beef mince
- 1 onion, diced
- 2 garlic cloves, chopped
- 100g carrots, grated
- 2 x 400g tinned tomatoes
- 400m beef stock
- 400g spaghetti
- Salt and pepper
Add a tablespoon of olive oil to a large saucepan and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat. Once browned set aside.
Add another tablespoon of oil to the saucepan and turn the heat to medium. Add the onions and cook slowly until softened and translucent. Add the garlic and cook for another two minutes. Add the grated carrot then pour the mince and any juices back into the saucepan.
Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich.
Heat a large saucepan of water and add a pinch of salt. Add the spaghetti and cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.