Spaghetti Bolognese

Ingredients

• 2 onions
• 1tbsp olive oil
• 1 clove garlic
• 500g lean minced beef
• 90g mushrooms
• 1tsp dried oregano
• 400g can tomatoes
• 300ml hot beef stock
• 1tbsp tomato puree
• 1tbsp worcestershire sauce
• 350g spaghetti
• Topping parmesan

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Fry the chopped onions in the olive oil in a large pan over a fairly high heat for 3-4 mins.
2. Add the crushed garlic and minced beef, and fry until both are browned.
3. Stir in the sliced mushrooms and dried oregano, and cook for a couple more minutes.
4. Add the tinned tomatoes, hot beef stock, tomato puree and Worcestershire sauce, and season to taste.
5. Bring to the boil, then turn the heat down, cover and simmer gently, stirring now and then, for 30 mins.
6. While the sauce simmers, drop the spaghetti into a large pot of salted boiling water and cook until just tender, following the timing on the packet.
7. Drain the pasta, rinse briefly under hot water, then return it to the pan with a splash of olive oil if you like.
8. Toss the spaghetti with the meat sauce and serve in warmed bowls with grated Parmesan on the side.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.