Classic Spaghetti Bolognese

A Classic Spaghetti Bolognese Recipe for your weeknight staple – rich beef mince in a tomato and herb sauce, served over spaghetti with a sprinkle of cheese.

Step 1
Heat 1 tbsp olive oil in a large saucepan. Add the onion, garlic, carrot and celery. Cook gently for 8–10 mins until soft.

Step 2
Turn up the heat, add 500g beef mince and brown, breaking it up with a wooden spoon. Pour off any excess fat.

Step 3
Stir in 2 tbsp tomato purée and cook for 2 mins, then add 400g chopped tomatoes, 100ml milk and 100ml beef stock.

Step 4
Add 1 tsp each dried oregano and basil. Season well, bring to a simmer, then reduce heat and cook gently for 30–40 mins, stirring now and then.

Step 5
Meanwhile, cook 300g spaghetti in a large pan of salted boiling water until al dente. Drain and toss with a splash of olive oil.

Step 6
Serve the Bolognese over the spaghetti, with grated parmesan if you like.

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 500g pack beef mince
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 100ml milk
• 100ml beef stock
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 300g dried spaghetti
• Freshly grated parmesan, to serve (optional)