Spaghetti Bolognaise
This hearty beef bolognese is a comforting dish full of rich flavors and savory aromas. The combination of tender beef, aromatic garlic, earthy mushrooms, and tangy tomato sauce simmered with red wine creates a luscious, robust sauce that pairs perfectly with al dente linguini. Make sure to top it off with freshly grated Parmigiano Reggiano for that final touch of indulgence. It's a satisfying meal that will warm both your heart and your stomach.
— Constant Cookbook
Ingredients
- 1 x Large onion, sliced
- 2 x Large cloved garlic, minced
- 1 Small pack mushrooms, sliced
- 500g Beef mince
- 1 x Tin tomatoes
- 1/2 Jar roasted red peppers (in Sainsburys), chopped
- 1 x Heaped tbsp tomato puree
- 3 x Heaped tbsp Branston Pickle
- Large glass nice red wine (if you wouldnt drink it, dont use it!)
- Sprinkling of dried thyme (only dried herb with any flavour)
- 1 x Linguini
- Seasoning
- A little oil
- Freshly grated parmesan to serve (Please dont use that vile pre-done stuff it taste like feet! Parmigiano Reggiano please.)
Instructions
- Firstly fry the onions in a little oil until translucent and softening. Add the garlic, peppers and mushrooms and fry off until mushrooms have browned. Add the beef and brown. Stir in the tomato puree and mix in well. Stir in the tinned tomatoes, herbs, pickle and red wine. Mix well and season. Leave to reduce and bubble down for 30 mins or so until sauce has thickened. Meanwhile, cook the linguini as per packet instructions until al dente. Serve with the freshly grated parmesan over.
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Yield
Serves 6
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