Spaghetti Bolognese

Name: Spaghetti Bolognese
Yield: Serves 4–6
Ingredients: 375 ml (13 fl oz/1½ cups) red wine; 500 ml (17 fl oz/2 cups) beef stock; 1 teaspoon sugar; 850 g (1 lb 14 oz) tin chopped tomatoes; 1 carrot, chopped; 1 large onion, chopped; 500 g (1 lb 2 oz) minced (ground) beef; 1 celery stalk, chopped; 500 g (1 lb 2 oz) spaghetti; 3 tablespoons chopped parsley; grated parmesan cheese, to serve; 2 tablespoons olive oil; 2 garlic cloves, crushed

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 tablespoons olive oil
2 garlic cloves, crushed
1 large onion, chopped

Main course

Method

Heat the olive oil in a large deep frying pan. Add the garlic, onion, carrot and celery and stir for 5 minutes over low heat until the vegetables are golden.
Increase the heat, add the beef and brown well, stirring and breaking up any lumps with a fork as it cooks. Add the stock, wine, tomatoes, sugar and parsley.
Bring the mixture to