Spaghetti Bolognese

March 20, 2020



500g minced meat (beef or mixture)

1 carrot diced

1 brown onion diced

5 cloves garlic grated

1 bay leaf

3 celery stalks diced

1 tablespoon tomato paste

1 can peeled tomatoes


Black Pepper

Olive Oil

Mixed Herbs

Chilli (optional)

Butter (optional)

1 glass of red wine

1 pack of pasta of your choice



Heat up some olive oil and a spoon of butter over medium high heat in the pan. Add in your minced meat of choice, and break down the pieces. When browned, remove from the pan. In the same pan, add another drizzle of oil if needed, and then fry your diced onions. Once fragrant, add in the diced carrot and celery. Continue frying until softened, then add in garlic and fry until fragrant. Next, add in tomato paste and fry for a minute to get rid of the rawness in the tomato paste. Once the tomato paste begins sticking to the bottom of the pan, add in the cooked minced meat and its juices, followed by the glass of red wine to deglaze the pan. After the alcohol has cooked off, add in the can of peeled tomatoes and allow the sauce to simmer with the bay leaf for approximately half an hour to an hour. Season with GoodSalt, black pepper, and herbs to taste.


Cook pasta according to package instructions, and serve with a generous scooping of sauce and a sprinkling of parmesan cheese. Enjoy warm with a glass of wine!


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