An old-fashioned recipe for spaghetti bolognese. Simple and tasty!
Servings: 4 servings
- 500 grams beef mince (ideally, premium mince)
- 1 large onion
- 1 tablespoon olive oil
- 1 pinch dried oregano (or one teaspoon chopped fresh oregano)
- 1 pinch dried thyme (or one teaspoon chopped fresh thyme)
- 1 cup red wine
- 1 tablespoon tomato paste
- 800 grams tinned finely chopped tomatoes
- salt and pepper
- 500 grams dried spaghetti
- 2-3 tablespoons grated parmesan
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon additional olive oil (for spaghetti)
Place tablespoon of oil in a large saucepan and place over medium heat.
Finely chop the onion and add to saucepan. Saute until onion is starting to turn a golden colour.
Increase heat to med-high and add mince. Cook, chopping mince with a wooden spoon (ideally, one that has a flat edge), until meat is cooked and there is no liquid in the pan.
Add thyme, oregano, red wine, tomato paste and chopped tomatoes. Stir well to combine and turn heat down until mixture is at a steady simmer.
Add salt and pepper to taste and then continue simmering for one hour.
Check on sauce and stir from time to time during the process. Add additional water if the mixture becomes too thick, too quickly.
Boil spaghetti according to directions. Once ready, add a little additional olive oil and serve with bolognese sauce. Sprinkle with a little grated parmesan and chopped parsley.
Calories: 932kcal | Carbohydrates: 108g | Protein: 41g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 91mg | Sodium: 453mg | Potassium: 1181mg | Fiber: 7g | Sugar: 11g | Vitamin A: 331IU | Vitamin C: 23mg | Calcium: 160mg | Iron: 7mg