IGREDIENTS 

- 2 small brown onions

- 2 cloves of garlic 

- 3 carrots 

- 3 sticks of celery 

- 2 sprigs of fresh rosemary 

- Olive oil 

- 500 g lean beef mince 

- Large handful of sweet, snacking tomatoes, chopped 

- 1 tablespoon tomato purée 

- 1 tablespoon balsamic vinegar , or red wine vinegar 

- 3 fresh bay leaves 

- 500ml beef stock 

- 1 tbsp Worcestershire Sauce

- 500 g dried spaghetti 

-40g Parmesan cheese , optional

What better way to celebrate Mother's Day than making one of the best Italian dishes of all time?! 

This dish is not only super easy to make (so the kids can get in on the action too), but is also extremely tasty! 

Perfect to make as dinner for the whole family, this super easy dish is bound to bring everyone together in appreciation of everything mum does. 

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Method 

1. On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery. Pick and finely chop the rosemary leaves, then finely chop the cherry tomatoes. 

2. Put a large saucepan on a medium-high heat and add 1 tablespoon olive oil. Add the rosemary, garlic, carrots and celery, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally.

3. Stir in the mince and turn the heat up to high and cook for 5 to 10 minutes, or until browned all over, stirring and breaking it up with a spoon as you go. Add the tomatoes, tomato purée, vinegar and bay leaves.

4. Pour in the beef stock then add the Worcestershire sauce and stir well, turning the heat up to high and bringing it to the boil. 

5. Season with pepper, reduce to a low heat, then cover and simmer for around 1 hour, stirring occasionally. Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced. Meanwhile...

6. Boil the kettle. Carefully fill a large pot three quarters of the way up with boiling water, add a pinch of salt and bring back to the boil.

7. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente (soft enough to eat but still firm). Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.

8. Using a microplane, finely grate the Parmesan cheese onto a clean chopping board (if using). Once the spaghetti is done, ladle out and reserve a cup of cooking water and keep it to one side, then drain in a colander over the sink.

9. Taste the Bolognese sauce and season with a little more pepper or vinegar, if you think it needs it. Carefully pick out and discard the bay leaves.

10. Put half of the sauce into a container, leave to cool, then freeze for another day.

11. Stir the spaghetti into the remaining sauce, adding a splash of pasta water to loosen, if needed.

12. Divide between bowls and sprinkle with Parmesan cheese (if using), then serve and enjoy! 

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