Quick Spaghetti Bolognese
A quick weeknight spaghetti bolognese with a rich beef and red wine ragù, ready in half an hour.
Ingredients
- 1 tbsp olive oil
- 1 onion, peeled and finely diced
- 2 garlic cloves, peeled and minced
- 1 carrot, peeled and finely diced
- 3 chestnut mushrooms, finely diced
- 450g minced beef
- 120ml red wine
- 3 tbsp tomato purée
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 beef stock cube, crumbled
- 800g tinned chopped tomatoes (2 x 400g tins)
- 1/2 tbsp light brown sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 300g dried spaghetti
- Small bunch spring onions, chopped, to serve
- Grated parmesan, to serve
Instructions
- Heat the oil in a frying pan over a medium-high heat. Add the onion and cook for 5 minutes, stirring often, until softened.
- Add the garlic and cook for a further minute, then add the carrot and mushrooms and cook for a further 2-3 minutes.
- Add the minced beef and cook for 5-6 minutes, until browned, stirring often and breaking up any large chunks of meat with a spatula.
- Add the red wine. Bring to the boil and let it bubble for 2-3 minutes until reduced by three-quarters.
- Add the tomato purée, oregano, thyme, Worcestershire sauce, beef stock cube, tinned tomatoes, brown sugar, salt and pepper. Stir and bring to the boil, then turn down the heat and simmer for 15-20 minutes until thickened.
- Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10-12 minutes until al dente, then drain and divide between 4 bowls.
- Spoon the bolognese on top of the spaghetti and sprinkle on the spring onions and parmesan before serving.