Spaghetti Bollynaise

Name: Spaghetti Bollynaise
Yield: Makes 8 Portions
Ingredients: 1 tablespoon Worcestershire sauce; 300 ml/½ pint unsalted stock or water; 400 g/14 oz tomatoes, skinned and chopped, or 1 x 400 g/14 oz tin of chopped tomatoes; 2 teaspoons tomato purée; 500 g/1 lb 2 oz minced beef; 1 large onion, finely chopped; 3 celery stalks, finely chopped; 2 clove garlic, finely chopped; freshly grated Parmesan, to serve; pasta stars or spaghetti, to serve; 3 carrots, finely chopped; 1 tablespoon olive oil

Preparation info

Makes
8
Portions

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

You can’t fail with this classic, the mainstay of my youth. The real difference between this and my other version is less salt and no booze. When my children were younger, I’d use the small stars rather than spaghetti, as they’re easier to eat.

Ingredients

1 tablespoon olive oil
1 large onion, finely chopped
3 carrots, finely chopped

Starter
Main course
Gluten-free

Method

Heat the oil in a big saucepan over a medium heat and soften the onion for 5 minutes. Add the carrots, celery and garlic and cook until soft, another 10 minutes. Turn up the heat, add the beef and brown, stirring, for about 5 minutes.

Add the tomatoes, tomato purée, Worcestershire sauce and stock. Bring to the boil, then simmer, covered, on a low heat for 30–40 minutes, stirring from ti