OK, I know. It’s frustrating that whenever we talk about family recipes spaghetti Bolognese is always first on the list. The thing is – it’s easy and bloomin’ delicious. Everyone likes a Spag Bol, and I’m sure everyone has their own way of making it. This is mine.
- Dice an onion, 2 carrots and 2 sticks of celery, sweat them down in a large pan with some olive oil. Add 2 cloves of crushed garlic, a sprig of fresh rosemary and a small pack of minced beef. Cook on a medium heat until the mince has coloured.
- Add 2 tbsp tomato purée and – my secret ingredient – 1 tbsp balsamic vinegar. Stir through, then add a can of chopped tomatoes and lightly season.
- Reduce the heat a little and simmer gently for around 45 mins, stirring occasionally, then add in around 80g of sliced mushrooms and continue to cook for another 20 minutes.
- Cook the pasta according to the pack and taste the Bolognese for seasoning.
- Remove the rosemary and serve the Bolognese piled on top of the pasta with a sprinkle of grated Parmesan.
I often double the quantities and make a large batch of this. It’s a great one to keep in the freezer for a quick win on busy days.
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