Spaghetti Bolognese Recipe
Being at home for the Christmas period has got me thinking about those family recipes and where it all started. Growing up I was always in the kitchen with Mum, baking at the weekends and helping out with dinner. I think that's were my love of food stems from. I also have my Mum to thank for teaching me a few tricks of the trade. This recipe is one I've stolen from her and adapted over the years. I usually get around 4-5 portions out it (depending on how hungry I am). It's perfect to pop in some tupperware and freeze for a later day or for those nights you're entertaining. Serve it with spaghetti and garlic bread and your friends will love you forvever (if I don't say so myself).
This recipe can also be used for the slow cooker. I use the same ingredients, add them all in to the slow cooker and mix thoroughly. Cook on a low heat for 4-5 hours, stirring occasionally. I usually serve this on a bed of spaghetti but it goes well with any form of pasta or even on top of a baked potato. You might like to adapt it to make a Cottage Pie, just pop the mince and sauce in an oven proof dish and top with mashed potatoes and cheddar cheese. A few minutes under the grill to crisp up and you're good to go. I hope you enjoy it as much as we do, it's a family favourite!
Ingredients
1lb mince beef
1 small onion
1 small carrot
5 mushrooms
2 garlic cloves crushed
2 beef oxo cubes
1 vegetable oxo cube
Worcester sauce
1 carton tomato passata
Method
- Add the minced beef to a deep frying pan, cook on a high heat until the meat has browned.
- Whilst the mince is cooking, chop the onion into small pieces. Peel and chop the carrot into coin size piences and then again in half.
- Once the meat has browned, turn down to a medium heat and add the carrot and onion.
- Keep stirring to prevent anything from sticking. As the onion softens add the garlic and stir again.
- Add the carton of tomato passata to the pan and stir through.
- Crumble in the oxo cubes and add a good sprinkling of worcester sauce, mix through.
- Slice the muchrooms and add these to the sauce once it has begun to lightly simmer.
- Cook on a low heat for atleast another 15 minutes until the mushrooms are cooked through.
- Serve on a bed of spaghetti or a baked potato. Grate some parmesan on top and enjoy!
