Spaghetti Bolognese

directions

1. 1

   in a large saucepan, fry the mince until the fat renders off, and it sizzles and browns. remove from the pot into another bowl.

2. 2

   add the diced onion and sauté for 5 mins until it softens.

3. 3

   add in the garlic, celery, carrots and rosemary and cook for 10 mins. stir the veg often until it softens.

4. 4

   add the tomato puree and vinegar and cook until the liquid evaporates.

5. 5

   increase the heat to medium-high, add the mince, plum tomatoes, basil, oregano, bay leaves, beef stock cube, the red chilli (if using), red wine and halved cherry tomatoes. stir with a wooden spoon, breaking up the plum tomatoes. add in about 300ml water or as needed. bring to the boil, reduce to a gentle simmer and cover with a lid. cook for at least 90 mins stirring occasionally.

6. 6

   cook pasta in another pot and when the pasta is nearly cooked, add in a few cups of pasta water to the bolognese. the sauce will thicken as you add it. season to taste with salt.