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| Prep Time: 10mins | Cook Time: 40mins | ||
| Ready in: 50 |
A recipe for a quick, easy and mouth-watering spaghetti bolognese without resorting to sauce from jar!
A little oil for cooking 1 medium onion, finely chopped 4 cloves garlic, peeled and crushed 4oz/110g bacon lardons 1 carrotdiced 8 mushroomsthinly sliced 2lb/900g beef mince 1 glass red wine (optiona 2 x 14oz/400g tins chopped tomatoes 2floz/50ml cream (optiona ½ teaspoon dried mixed herbs salt and freshly ground black pepper To Serve: 10oz/300g spaghetti Grated parmesan cheese For Garlic Bread: 3 medium sized bread rolls 2oz/50g softened butter 2 cloves garliccrushed 2 teaspoons chopped parsley
Heat the oil in a large wide based frying pan and sauté the onion and garlic with the bacon lardons, mushrooms and carrots for 34 minutes until they are beginning to soften. Add the beef mince and mix thoroughly, allowing the beef to seal off. Continue cooking this mixture until all of the beef has browned. Add in the glass of red wine and allow the mixture to cook gently. The next ingredients to be added are the chopped tomatoes, pouring cream and mixed herbs and allow the mixture to come to the boil. Reduce the heat at this stage and continue cooking on a low heat, stirring occasionally for approximately 2530 minutes until the majority of the liquid has reduced. Season with salt and freshly ground black pepper to taste Cook the spaghetti according to the packet instructions and serve with the bolognaise sauce and lots of grated parmesan cheese. And some Garlic bread For Garlic Bread: Mix together the butter, garlic and chopped parsley.Slice the rolls horizontally and spread with the softened garlic butter.Bake in a preheated oven (180C/350F/Gas Mark 4) for 810 minutes.