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Classic Beef Bolognese

A rich, slow-simmered mince sauce with spaghetti.

Ingredients

• 1 tbsp olive oil
• 500 g beef mince
• 1 onion
• 2 carrots
• 2 celery sticks
• 2 garlic cloves
• 800 g tinned chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 200 ml beef stock
• 320 g spaghetti

Method

1. Finely chop the onion, carrots and celery. Peel and crush the garlic.
2. Heat the oil in a large, deep pan over a high heat. Add the mince and fry for 6 to 8 minutes, breaking it up with a wooden spoon, until browned all over with no pink. Tip into a bowl.
3. Turn the heat down to medium. Add the onion, carrots and celery to the same pan and cook for 8 minutes, stirring now and then, until soft.
4. Add the garlic and cook for 1 minute more.
5. Return the mince to the pan with the tomatoes, tomato purée, oregano and stock. Stir well and bring to the boil.
6. Turn the heat down, partly cover and simmer gently for 30 minutes, stirring now and then, until thick. Add a splash of water if it gets too dry.
7. While the sauce simmers, cook the spaghetti following the packet instructions, then drain.
8. Taste the sauce and season with salt and pepper. Serve the spaghetti topped with the sauce.