Rat's Tavern Recipes

mains & sides  ·  no. 25

Spaghetti Bolognese

serves 6

ingredients:

base:

  • 500g beef mince
  • 2 medium onions, diced
  • 2 cloves garlic, minced
  • 2 celery sticks, diced
  • 2 carrots, diced
  • 2-3 sprigs rosemary, leaves picked and chopped

sauce:

  • 2 tbsp tomato puree
  • 1 tbsp white wine vinegar
  • 2 x 400g tins plum tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 fresh bay leaves
  • 1 beef stock cube
  • 1 red chilli, deseeded and finely chopped (optional)
  • 125ml red wine
  • 6 cherry tomatoes
  • 300ml water

pasta:

  • 600g spaghetti (100g per person)

directions:

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

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

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

  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. 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.

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