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The best Spaghetti Bolognese Recipe is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. The best Spaghetti Bolognese Recipe is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook the best spaghetti bolognese recipe using 25 ingredients and 9 steps. Here is how you cook it.
Composition needed to cook The best Spaghetti Bolognese Recipe:
- Main Ingredients
- 1 tablespoon olive oil
- 2 medium onions, finely chopped
- 2 carrots, trimmed and finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, finely chopped
- 2-3 sprigs rosemary, leaves picked and finely chopped
- 500 g minced beef
- Bolognese Sauce
- 2 x 400g tins plum tomatoes
- Small pack basil, leaves picked (3/4 chopped, rest left whole)
- 1 teaspoon dried oregano
- 2 fresh/dried bay leaves
- 2 tablespoon tomato purée
- 2 beef stock cube
- 1/2 teaspoon sugar
- 1 red chilli, deserved and finely chopped
- 1/2 teaspoon red grape vinegar
- 6 cherry tomatoes, sliced in half
- 1/3 teaspoon fresh black pepper
- 1/2 teaspoon salt
- To season and serve
- 75 g parmesan cheese, grated, plus extra to serve
- 400 g spaghetti
- Crusty bread, to serve
Directions to serve The best Spaghetti Bolognese Recipe:
- Gather and prepare all ingredients
- Put a large saucepan on a medium heat and add 1 tablespoon of olive oil
- Reduce the heat and add the two onions, two carrots, two celery sticks, two garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
- Increase the hear to medium-high, add 500g minced beef and cook stirring for 3-4 minutes until the meat is browned all over.
- Add two tins of plum tomatoes, the finely chopped leaves from 3/4 small pack basil, 1 teaspoon dried oregano, 2 Bay leaves, two tablespoon tomato purse, 1 beef stock cube, 1 deserved and finely chopped red chilli, 1/2 teaspoon of red grape vinegar and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes
- Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hour and 15 minutes stirring occasionally, until you have a rich, thick sauce. In between, add the pinch of sugar for flavor. Don't forget the salt and fresh black pepper
- Add the 75g grated parmesan cheese, check the seasoning and stir.
- When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions
- Drain the spaghetti. Serve with more grated parmesan cheese, the remaining basil leaves and crusted bread. And enjoy! 😋
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