I hope you like my twist on a classic. The sauce is rich and full of tomato deliciousness. I always make a soffritto
first as this gives the sauce such a lovely flavour. My tip is to always buy the best chopped tomatoes you can as
it really makes a difference to the richness of the sauce. I’m not adverse to blending a few sun dried tomatoes
into the sauce either, a slosh of red wine, chuck it all in!
I serve it with lots of fresh grated parmesan, garlic bread and a glass of full bodied red. Always with candles, always with music.
500g steak mince – 5% fat
1 tin chopped tomatoes
1 small onion – diced
1 small carrot – grated
1 stick of celery – finely chopped
3 large garlic cloves
2 tablespoons tomato puree
200ml red wine – any will do
1 teaspoon oregano
Salt and cracked black pepper to season
1 cup frozen peas
1 cup mushrooms
Glug of olive oil
Pack of spaghetti
Knob of butter
Start by making your soffritto. In a pan of hot olive oil add your oregano and garlic, then slowly cook your onions, carrot and celery until softened. This will take about 10 minutes.
Now add your mince and brown it. When the mince starts to brown a little add your wine allow to bubble a little and mix thoroughly.
Tip in your tomato puree, tomatoes and passata, then stir.
Add the mushrooms and peas.
Allow to simmer for an hour or so over a gentle heat stirring every now and then.
Have a little taste and season with salt and cracked black pepper.
Put on a pan of boiling salted water for your spaghetti and cook according to packet instructions. I always cook for 1 minute less so my pasta is al dente.
Drain the spaghetti in a colander and stir through a knob of butter.
Plate up the spaghetti and spoon your bolognaise on top and serve immediately.
Pour yourself a glass of red and enjoy.