Spaghetti bolognese

November 14, 2015
Photo by Teresa Ulyate
Author Notes

Always a family favourite - it's delicious, quick and perfect for home freezing. My version has lots of tasty, healthy mushrooms. —Teresa Ulyate

  • Serves 3-4
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 teaspoons crushed garlic
  • 250 grams beef mince
  • 250 grams mushrooms, sliced
  • 80 milliliters red wine
  • 1 x 400g tin tomatoes
  • 50 grams tomato paste
  • 1 cup beef stock
  • 1 teaspoon Italian herbs
  • salt
  • pepper
  • 200 grams spaghetti
  • parmesan cheese, for serving
In This Recipe
  1. Heat the olive oil in a deep saucepan. Add the onion and garlic and sauté for a few minutes.
  2. Add the mince and brown. Add the mushrooms and cook for 5 minutes. Add the wine and allow to simmer for a further 3 minutes.
  3. Add the tin of tomatoes, tomato paste, beef stock and herbs. Season with salt and pepper, then allow to simmer for 20-30 minutes, stirring occasionally, until the sauce has thickened.
  4. While the sauce is simmering cook the spaghetti in a pot of boiling water until al dente.
  5. Drain the spaghetti and dish onto warm plates. Spoon the sauce over the spaghetti, top with grated parmesan cheese and serve immediately.

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