By alyshalouise1993

Hairy Bikers' spaghetti bolognese

Name: Hairy Bikers' spaghetti bolognese
Cuisine: European, Mediterranean, Italian
Ingredients: 500g/1lb 2 oz lean beef mince; 1 medium onion, finely chopped; 2 celery sticks, trimmed and finely sliced; 2 medium carrots, finely diced; 2 cloves garlic, finely chopped; 150g/5oz small portobello or chestnut mushrooms, wiped and sliced; 1 tbsp plain flour; 150ml/5 fl oz red wine; 1 x 400g/14oz can chopped tomatoes; 2 tbsp tomato purée; 1 beef stock cube; 1 tsp caster sugar; 1 tsp dried oregano or 1 tsp dried mixed herbs; 2 bay leaves; 375–450g/13oz-1lb dried spaghetti

11 steps

Serves 5-6 The Hairy Bikers give us their simple recipe for a traditional spaghetti Bolognese, purely a British invention, but a firm family favourite for decades.

Updated at: Thu, 17 Aug 2023 12:12:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories536.6 kcal (27%)

Total Fat11.8 g (17%)

Carbs68.3 g (26%)

Sugars8.6 g (10%)

Protein32.5 g (65%)

Sodium539.9 mg (27%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

500glean beef mince

1onion

medium, finely chopped

2celery sticks

trimmed and finely sliced

150gportobello mushrooms

small, or chestnut, wiped and sliced

1 Tbspplain flour

150mlred wine

1 x 400gcan chopped tomatoes

2 Tbsptomato purée

1beef stock cube

1 tspcaster sugar

1 tspdried oregano

or 1 tsp dried mixed herbs

2bay leaves

375gdried spaghetti

Instructions

Step 1

Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic.

Step 2

Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown.

Step 3

Add the mushrooms and fry with the mince and vegetables for another 2–3 minutes.

Step 4

Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water.

Step 5

Crumble the stock cube over the top then add the caster sugar and herbs.

Step 6

Season with a few twists of freshly ground black pepper, stir well and bring to a simmer.

Step 7

When the liquid is bubbling, reduce the heat and simmer very gently for 30–40 minutes, uncovered, stirring occasionally.

Step 8

Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It’s important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10–12 minutes, or according to the packet instructions.

Step 9

While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper.

Step 10

Drain the spaghetti in a colander and divide between warmed bowls.

Step 11

Spoon the Bolognese sauce on top, sprinkle with freshly grated Parmesan cheese and serve immediately.