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Spaghetti Bolognese

Author: Lea and Perrins

Ingredients

  • 1 onion
  • 1 carrot
  • 1 stick of celery
  • 5 chestnut mushrooms
  • A small handful of panacetta cubes
  • 500 g beef mince
  • 1 tbsp tomato purée
  • 400 g tin chopped tomatoes
  • 200 ml beef stock
  • 1 glass red wine
  • 4 tbsp Lea and Perrins Worchestershire sauce
  • 350 g spaghetti
  • Handful grated parmesan
  • A few sprigs of basil chopped

Instructions

  • Add some oil into a pan and fry the panacetta until it browns and becomes crispy
  • Add the mince and cook until brown
  • Peel and chop the onions, carrot, celery, garlic and mushrooms and add them to the mince mixture, stirring well.
  • Add the tomato purée to the pan and cook for a few minutes, stirring to coat everything with the purée.
  • Add the red wine and the beef stock and simmer until the liquid reduces by half.
  • Add the tin of tomatoes and the Lea and Perrins Worchestershire sauce to the pan.
  • Simmer gently for 45 minutes.
  • To make the spaghetti bring a pan of salted water to the boil and add the pasta. Cook for around 8 - 10 minutes.
  • Place the spaghetti on a plate and add some bolognese to the top.
  • Sprinkle on some parmesan cheese and the chopped basil