Classic Spaghetti Bolognese

Classic Spaghetti Bolognese

Cooking time: 1.5 hrs , serves 6

  • 500g Vetta High Fibre Spaghetti
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 medium onions, finely chopped
  • 2 carrots, trimmed and finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, finely chopped
  • 2-3 sprigs rosemary, leaves picked and finely chopped
  • 500g beef mince
  • 2 x 400g tins plum tomatoes
  • Small pack basil, leaves picked - ¾ finely chopped and the rest left whole for garnish
  • 1 teaspoon dried oregano
  • 2 fresh bay leaves
  • 2 tablespoons tomato purée
  • 1 beef stock cube
  • 1 red chilli, seeded and finely chopped (optional)
  • 125ml red wine (optional)
  • 6 cherry tomatoes, sliced in half
  • 75g parmesan grated, plus extra to serve
  • Crusty bread, to serve (optional)
  1. Put a drizzle of olive oil in a large saucepan on a medium heat and add onion, carrot, celery, garlic and rosemary, then fry for 10 minutes. Stir the mixture until it softens.
  2. Increase the heat to medium-high, add the mince and cook stirring for 3-4 minutes until the meat is browned all over.
  3. Add the tinned tomatoes, chopped basil, oregano, bay leaves, tomato purée, stock cube, chilli, wine, butter and cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
  4. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 minutes stirring occasionally, until you have a rich, thick sauce.
  5. When the Bolognese is nearly finished cooking, prepare the spaghetti following the pack instructions. Drain the spaghetti and stir into the Bolognese sauce.
  6. Serve with grated Parmesan, the extra basil leaves and crusty bread (optional).