Spaghetti bolognese

One of those classic dishes that you can make for the week or a staple for a party the day before. You can also freeze bolognese sauce to have on standby and reheat for an easy meal.

Spaghetti bolognese recipe

Ingredients

Beef mince: 500g
Carrots: 3 large carrots, diced
Celery: 3 sticks of celery, finely diced (I use a stick blender)
Brown onion: 1, diced
Garlic: 1 clove, minced
Brown mushroom: 200g, sliced
Milk: 3/4 cup
White wine, dry: 1/2 cup
Canned tomatoes: 800g
Salt: 1 teaspoon
Bay leaves: 2
Oregano (dried): 1 tablespoon
Basil (fresh): 1 handful (optional)
Chilli (birds eye): 1 - 2, diced (optional)

Method

Fry onion over a medium-low heat until soft. Add garlic and celery and cook until soft. Add the chilli if using it.
Add the beef mince and bay leaves and cook until browned.
Add white wine and continue to fry until evaporated. Add milk and reduce until it is nearly all gone.
Add the canned tomatoes and carrots. Simmer for 45 minutes.
Add mushrooms and continue to simmer for at least another 15 minutes. Stir through the dried oregano and fresh basil leaves.
Add salt and pepper to taste. Refrigerate the sauce overnight to let the flavours develop.
Serve on top of al dente pasta with cheese, extra salt if desired, and pepper.