Spaghetti Bolognese Recipe

There is famously no definitive recipe for Bolognese sauce, though in 2010 there was some effort to define it; however many edible variations exist, including the Guardian's perfect recipe. I've based today's dinner on this recipe in the Telegraph.


My Ingredients for Spaghetti Bolognese:

• Olive oil;
• 180g of lardons (1 pack);
• 1 chopped onion;
• 3 crushed cloves of garlic;
• 500g of beef mince (1 pack);
• 1 glass of red wine;
  
• 1 chopped carrot;
• 1 stick of chopped celery;
• 400g of chopped tomatoes (1 tin);
• Bay leaves;
• 1 small mug full of beef stock (using half a stock cube);
• 1 tablespoon of tomato puree;
• A dash of Worcestershire sauce;
• Grated Parmesan cheese and ground pepper to serve.

So this is what I did:

1. Brown the lardons in the oil

2. Soften the onion and garlic

3. Turn the heat up and brown the mince

4. Add the wine and reduce for 5 mins

5. Add the carrot, tinned tomatoes, celery, beef stock, tomato puree, bay leaves & Worcestershire sauce

6. Bring to the boil, cover & simmer for 1.5 hours

7. The consistency should be stew-like, not watery!

8. Serve with spaghetti, grated parmesan and pepper