Martyn’s Bolognese

A bolognese base is one of the best things you can learn to make in the kitchen, it opens up so many doors for different recipes. It does take some time so don't rush this to make it wonderful. I love roasting off the mince first to give the most delicious flavour.

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Ingredients

onion 2 (diced)
carrot 2 (diced)
garlic cloves 4 (crushed)
beef mince 400 g
chopped tomatoes 400 g
beef stock cube 2
spaghetti 300 g
ketchup 4 tbsp
Worcester sauce 1 tbsp
grated Parmesan to serve

Method

Prep the ingredients & brown the mince

Preheat the oven to 200°C/180°C fan.
Peel and dice the onions. Dice the carrot. Peel and crush the garlic.
Spread the mince on a large baking tray and roast for 15 minutes, until golden brown.

Cook the bolognese

Heat a dash of oil in a frying pan over medium heat. Add the onions and carrots and fry for 4-5 minutes until they start to soften. Add the garlic and fry for another minute.
Add the browned mince, tinned tomatoes, stock cubes and a splash of water to the frying pan. Bring to a simmer and leave on low heat for 45 minutes. The sauce should thicken.

Finish the sauce and cook the spaghetti

Cook the spaghetti according to the packet instructions.
Season the Bolognese with salt and pepper. Add the ketchup and Worcestershire sauce, mix to combine. Check the seasoning and adjust to taste.

Plate Up

Serve the spaghetti with the Bolognese sauce and Parmesan. Enjoy!

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