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 ❤
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.
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