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.