1 Nov 2024
|
2
min
|
Eat like a pro: Spaghetti with beef bolognese
Dine like an England Rugby player with chef's spaghetti and beef bolognese and fuel yourself for your next match.
What you will need (makes four portions)
- 800g beef mince
- 1 white onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 sticks of celery, diced
- 100g smoked bacon, cut into lardons
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- 200ml water
- 10g fresh basil leaves, chopped (leaving a few nice leaves to garnish)
- 2 tsp dried oregano
- 2 bay leaves
- 2 sprigs rosemary, chopped
- 400g spaghetti
- 80g parmesan
- 10ml olive oil
Method
- In a medium sized saucepan over a medium heat add your olive oil, carrot, celery & bacon, cook for five minutes or until the vegetables are soft and the bacon begins to brown.
- Then, turn the heat up and add the beef mince to brown. Once the beef has a nice golden colour, reduce the heat and add the tomato paste, season with salt and pepper and cook for two minutes.
- Add the chopped tomatoes, water, rosemary, basil, bay leaves, oregano and mix well, reduce to a low heat and allow to simmer for 45 minutes, stirring occasionally.
- Once the bolognese sauce has reached the desired consistency begin to cook your spaghetti as per the packet instructions.
- When the spaghetti is cooked add it to the sauce, using a little of the pasta water and combine to fully coat the spaghetti.
- Portion into a bowl, top with additional bolognese sauce and finish with freshly grated parmesan, cracked black pepper & fresh basil leaves.
