Spaghetti Bolognese

Spaghetti Bolognaise

In anticipation of our visit to Remos, they kindly sent a few Italian treats for me to experiment with in the kitchen. I had a recipe all lined up and ready to share until I visited their deli and purchased the Gran Padano cheese that they had on offer. It had been a tough week and I decided that some familiar comfort food might be a good option. I love a good spaghetti bolognese! What I love about the recipe is below is the fact that it’s low in salt, it doesn’t take too much work and it’s freezer friendly. Ideal to make in advance and take out during a busy week night.

It’s worth the trip to Remos to explore the goodies at the deli. Your Italian cooking at home can remain¬†unassuming and flavour focused. Good pasta, quality cheese and you’re already halfway there.

Spaghetti Bolognaise

Spaghetti Bolognese

2tbsp Olive oil
2 garlic cloves
1 onion, chopped
2 celery stalks, chopped
500g lean beef mince
500ml beef stock
375ml red wine
2 tins whole Italian tomatoes
1tsp sugar
3tbsp parlsey, chopped
500g spaghetti
Parmesan cheese to taste

In a large pan, heat the olive oil and fry the onions until translucent. Add the garlic and celery and fry until soft.

In the same pan, with the vegetables, brown the mince. Add the beef stock, red wine, tomatoes and sugar. Reduce the heat and simmer for 90 minutes or until all the liquid has reduced. Stir in the parsley and cook for 5 minutes.

During the last 20 minutes of your cooking time, cook the spaghetti according to the packet instructions.

Serve the spaghetti topped with the bolognese sauce, optional additional parsley and generous shavings of parmesan cheese.

Spaghetti Bolognaise