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Spaghetti Bolognese
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800g Beef Mince
1 Onion, finely chopped
3 cloves Garlic, crushed
2x400g tins Chopped Tomatoes
100g Tomato Puree
200g Tomato Ketchup
1 splash Worcestershire Sauce
2 tsp. Oregano
1 tsp. Marjoram
3 Bay Leaves
Sea Salt and freshly ground Black Pepper
3 Tbls. Olive Oil
1 Beef Stock Cube
pinch Grated Nutmeg
200g Mushrooms sliced
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Heat olive oil in a large pan and add onions and garlic, fry until golden. Add beef mince, crumbled stock cube, marjoram and oregano and some salt and pepper, brown off the mince.
Add the tomato puree and stir until the mince is covered in the tomato. Add the chopped tomatoes, nutmeg, worcestershire sauce, ketchup and bay leaves and stir well. Leave to simmer very gently for 1 hour stiring occasionaly.
Remove the bay leaves, check seasoning, and add the sliced mushrooms, continue cooking for 20 minutes.
Serve with spaghetti and freshly grated parmesan cheese.
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Preparation Time: 2 hours |
Serves: 6 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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John Collis
United Kingdom |
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| This recipe has been viewed 4859 times. |
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