Spaghetti Bolognese is one of favorite pastas. I don’t make it with wine but use extra beef broth instead. The art of this sauce is that it is simmered over low heat for atleast 4 hours until all the flavours and all the seasonings melt in. Super LOVE ❤

Ayesha’s Kitchen

Ingredients:

• 500 gms spaghetti (al dente)
• 500 gms beef mice
• 2 tbspns minced garlic
• 1 large onion (chopped)
• 250 gms button mushrooms (chopped) (optional)
• 2 carrots (chopped)
• 1 celery stick (chopped)
• ¼ cup olive oil
• 500 ml passata
• 3 cups beef broth
• 1 tbspn brown sugar
• Salt to taste
• Cracked black pepper to taste
• 2 tbspns chopped fresh basil
• 2 tbspns chopped parsley
• 1 tbspn chopped thyme
• 1 tspn oregano

Method

• Heat oil and add onion, fry until translucent and add garlic. Stir fry for a minute and add beef mince. Break the beef mince with the spoon and stir fry until it starts changing the color. Add all the veggies, herbs and spices and mix.
• After 5 minutes, add beef broth and passata and cook covered on low heat for 4 hours until all the flavors melt and mix in it and the sauce reduce.
• After 4 hours of simmering, serve hot with boiled spaghetti. Either mix the sauce in the pasta or over the pasta and serve with grated parmesan cheese.
• Serve hot.