Spaghetti Bolognese
This rich, slow-simmered Spaghetti Bolognese delivers deep, savory satisfaction with every bite. Ground beef and mushrooms form a hearty, meaty base, while tomatoes, garlic, and oregano lend bright herbal notes and a touch of acidity. A splash of Worcestershire sauce adds umami depth, and a final shower of Parmesan brings salty, nutty contrast to the velvety sauce. Worth the simmering time, this dish transforms humble ingredients into a deeply flavorful, restaurant-worthy meal that’s perfect for cozy weeknights or weekend gatherings.
Ingredients
- onions2
- olive oil1tbsp
- garlic1 clove
- lean minced beef500g
- mushrooms90g
- dried oregano1tsp
- tomatoes400g can
- hot beef stock300ml
- tomato puree1tbsp
- worcestershire sauce1tbsp
- spaghetti350g
- parmesanTopping
Nutrition
Directions
- 1
Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of mins.
- 2
Stir in the tomatoes, beef stock, tomato ketchup or purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.
- 3
Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.
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