Nice and easy spaghetti bolognese
Prep time: 15 minutes | Cook: 35–45 minutes | Serves: 3–4
Your choice of noodles, or zucchini noodles for banters
1 medium onion, finely chopped or grated
2 sticks celery, finely diced
1 carrot, grated
2 cloves garlic, crushed
1 punnet mushrooms (250g), grated or finely diced
500g best quality beef mince (can replace with soy mince for vegetarians)
1 tin tomatoes
1 small tin (115g) tomato paste
1 glass red wine
Parmesan cheese, for serving
Salt and pepper, for seasoning
1. Heat a glug of olive oil in a small saucepan. Add the onion and cook down for a few minutes, until the onions are softened but not too brown.
2. Add the celery, carrot and garlic and cook for another few minutes, until the garlic is fragrant. Add the mushrooms and cook for a further few minutes, mixing everything together.
3. Add the beef mince to the pan, breaking it up with your spoon and allowing it to cook without browning too much, then add the tomato paste, the can of tomatoes and the wine. Stir it all together, then simmer the mixture for about 35–45 minutes until thick and glossy.
4. Follow the packet instructions to start preparing your spaghetti or zucchini noodles.
5. As soon as those are done serve your easy weeknight bolognese with your choice of noodles and lots of Parmesan cheese. Don’t forget to season.
The takeout menu is fine for days when you literally can’t stitch any more minutes onto your day, but for evenings where you just want simple food fast, think about trying out this dish instead (and remember, the leftovers make a great, almost enviable, office lunch).
What’s your secret to making great spaghetti bolognese? Would you share it?