Everyday Spaghetti Bolognese

By Sprig Originals ✓ · with credit

Adapted from recipetineats.com

A rich, savoury beef and tomato sauce that tastes like it simmered all afternoon but comes together in about 30 minutes. Bouillon, Worcestershire and a pinch of sugar do the heavy lifting, and it's mild enough that everyone at the table will clean their plate.

Ingredients

• 1 1/2 tbsp olive oil
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 500 g beef mince (or half beef, half pork)
• 1/2 cup dry red wine (or water or beef stock)
• 2 beef bouillon cubes, crumbled
• 800 g canned crushed tomatoes (or passata)
• 2 tbsp tomato paste
• 2 tsp white sugar, if needed
• 2 tsp Worcestershire sauce
• 2 dried bay leaves
• 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

• 400 g dried spaghetti
• Parmesan cheese, finely grated
• parsley, finely chopped (optional)

Instructions

1. Warm the olive oil in a large deep skillet or pot over medium-high heat. Add the onion and garlic and cook, stirring, for about 3 minutes until softened and just turning golden.
2. Turn the heat to high and add the beef mince. Break it up with your spoon as it cooks, about 4 to 5 minutes, until no pink remains and the meat is browned.
3. Pour in the red wine. Let it come to a simmer and cook for 1 minute, scraping the base of the pan to lift everything up, until the raw alcohol smell disappears.
4. Add the crushed tomatoes, tomato paste, crumbled bouillon cubes, Worcestershire sauce, sugar, bay leaves, thyme, salt and pepper. Stir well, bring to a simmer, then lower the heat to medium so it bubbles gently. Cook uncovered for 20 to 30 minutes, stirring now and then and splashing in a little water if it thickens more than you like. Fish out the bay leaves and thyme stems, then taste and add more salt if needed.
5. Meanwhile, bring a large pot of well-salted water to the boil and cook the spaghetti until al dente, following the packet timing. Scoop out 1 cup of the cooking water before draining.
6. Tip the drained spaghetti into the sauce (or return it to its pot and add the sauce) and toss over low heat for a minute, loosening with splashes of pasta water until the sauce clings to every strand. Serve straight away with plenty of Parmesan and a scatter of parsley.

Chef's tips

Nutrition (per serving, estimated)

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