Classic spaghetti bolognese
A slow simmered beef and tomato ragu with a little milk for richness, spooned over spaghetti.
- Time1 hr 30
- LevelEasy
- Costabout £1.50 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan. Cook the onion, carrot and celery gently for 10 minutes until soft.
10 min - 2
Add the garlic and mince. Turn up the heat and brown the mince for 8 minutes, breaking it up.
8 min - 3
Stir in the tomato purée for 1 minute, then pour in the wine and let it bubble for 2 minutes.
- 4
Add the tomatoes, milk, oregano and a good pinch of salt. Simmer very gently, partly covered, for 1 hour, stirring now and then.
60 min - 5
Cook the spaghetti in salted boiling water for 10 minutes, then drain.
10 min - 6
Season the sauce, toss through the spaghetti and serve topped with parmesan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.