Basic Italian Bolognese
This Basic Italian Bolognese features a rich and hearty meat sauce made from finely chopped vegetables and tomatoes, served over spaghetti and topped with your choice of Cheddar or Parmesan cheese.
Ingredients
- 2 oz onions
- 2 garlic cloves
- 1 large carrot
- 1 celery stalk
- 1 zucchini
- 2 tbsp olive oil
- 1 lb (500g) lean ground beef
- 2 cans (14.5 oz each/400g each) plum tomatoes
- 16 oz (450g) dried spaghetti
- Cheddar or Parmesan cheese for serving
Instructions
Prepare the Vegetables
- Peel the onions and garlic. Trim and finely chop or coarsely grate the carrot, celery, and zucchini.
Cook the Vegetables
- Heat 2 tablespoons of olive oil in a large casserole pan over medium-low heat. Add the chopped vegetables and cook for 10-15 minutes, stirring occasionally, until they are soft and lightly golden.
Brown the Meat
- Add the ground beef to the pan. Break it up with a wooden spoon and cook for about 5 minutes, stirring regularly, until the meat is browned and the vegetables are well-cooked.
Add Tomatoes
- Crush the plum tomatoes with your hands and add them to the pan. Fill each tomato can halfway with water, swirl it to pick up any remaining tomato, and pour this into the pan as well.
Simmer the Sauce
- Stir the mixture well, season with a pinch of black pepper, and reduce the heat to low. Let the sauce simmer for 2-3 hours, or until it has thickened and reduced to your desired consistency.
Cook the Spaghetti
- About 15 minutes before you’re ready to serve, cook the spaghetti in a large pot of boiling salted water according to the package instructions. Drain well.
Serve
- Divide the cooked spaghetti among bowls. Spoon the Bolognese sauce over the top and finish with a generous grating of Cheddar or Parmesan cheese.
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