Spaghetti Bolognese

 A classic and delicious pasta recipe


Ingredients for Spaghetti Bolognese :

  - 1 lb -450g spaghetti

  - 1 onion

  - 2 cloves of garlic

  - 1 lb - 450g minced beef

  - 1 cup - ¼l dry red wine

  - 10 oz - 280g jar of sun dried tomatoes

  - 2 tins 14oz - 400 gr tomatoes

  - 250 gr grated Parmigiano-Reggiano for topping pasta (optional)

  - 2 sprigs of rosemary 

  - salt to taste

  - olive oil


How to make Spaghetti Bolognese:

Cook the pasta in a large saucepan of boiling salted water following packet directions until al dente.

Heat a splash of oil in a casserole pan on a medium heat rosemary, garlic, onion  and minced beef, breaking it apart with the back of a spoon then cook until starting to brown, then pour in the wine. Leave to bubble and cook away.

Drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.

Cover with a lid and reduce heat, stirring occasionally.

Meanwhile, cook the pasta in a large saucepan of boiling salted water according the packet instructions

until al dente.

Drain and return to the pan with a dizzle of olive oil.

Toss to coat the spaghetti.

Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmigiano-Reggiano.