Spaghetti Bolognese

Italian’s are horrified that we Brits put Spaghetti with Bolognese sauce. They say it should be a wider pasta like Linguine – which is how it is in our photo :). But we know better, don’t we? They may make the best pasta, but we know how best to enjoy it. Share your favourite recipe or give this one a try. It takes just a few minutes to prepare, then bubbles happily whilst you do other things… before presenting a feast to the table.

Ready in 60 minutes
Serves 4 people

Ingredients

300g Cook Italia Spaghetti
1 tablespoon Olive Oil
1 Medium Onion, finely diced
1 Medium Carrot, finely diced
1 stick Celery, finely diced
400g Minced Beef
2 cans Cook Italia Chopped Tomatoes
1 tablespoon Cook Italia Tomato Purée
A pinch Salt and Black Pepper
A good sprinkling Cook Italia Grated Italian Cheese

Optional Basil: half a teaspoon of dried basil, or a good handful of fresh. (Many recipes say no herbs, but if you like them, add them in!)

Method

First, make the Bolognese:

Warm the Olive Oil in a pan on a medium heat, then add the onion, carrot and celery, and cook, stirring occasionally, for about 10 minutes until softened but not burnt.

Crumble the minced beef into the pan, and stir to brown the meat. Season and cook for a further 5 minutes.

Add the Chopped Tomatoes, Tomato Purée and a pinch of salt and pepper, and dried basil if using, then turn the heat down and cover the pan, and cook on a low heat so that it’s bubbling gently. Let it simmer for 30 minutes, stirring occasionally. Add a little water if it looks too dry, and leave to simmer for another few minutes whilst you cook the pasta.

Cook the Pasta in a large pan of boiling water, with a pinch of salt, for 10 to12 minutes. When the Pasta is how you like it – ‘al dente’, or slightly softer – drain the Pasta.

Now, choose either:

The Italian way: add the sauce to the hot, drained Pasta, mix them together then serve.

The British way: put the hot, drained Pasta onto the plate then top with a generous serving of sauce on top. If using fresh basil, discard the stalks and tear up the leaves to scatter them on top.

Sprinkle with Grated Italian Cheese for the truly Italian touch.

 


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