| Spaghetti bolognese recipe | | | | so often so it doesn't brown too early. Add the |
| Serves 4 | | | | garlic, chopped rosemary and sage and cook for |
| Ingredients | | | | another 5 or 10 minutes, stirring from time to time. |
| 1lb of ground beef | | | | 2. Add the meat, turn the heat up to medium and |
| Olive oil | | | | fry, stirring and breaking up the meat with a wooden |
| 2 inch piece of celery, finely chopped | | | | spoon. When it is colored add the bay leaf, |
| 2 inch piece of carrot, finely chopped | | | | tomatoes, the puree and the white wine or water. |
| 1 medium onion, finely chopped | | | | Season with salt and pepper - don't put too much in, |
| 2 cloves of garlic, sliced | | | | you can taste it later and see if you need more. |
| The leaves from half a sprig of fresh rosemary, and | | | | 3. Put the lid on - if it isn't absolutely tight, line it with |
| about 6-8 sage leaves | | | | tin foil to keep the moisture in. Cook on the lowest |
| 1 bay leaf | | | | heat possible for 45 minutes to an hour, stirring |
| 1 tin of tomatoes | | | | every 15 minutes, adding a little water if it needs it. |
| 1 tablespoon of tomato puree | | | | The steam will help to keep the meat moist and |
| Salt and pepper | | | | plump. |
| Splash of white wine or water | | | | 4. Cook the spaghetti in lots of boiling salted water. |
| Method | | | | When it is al dente, drain the spaghetti, put it in a |
| 1. Fry the celery, carrot and onion in a good splash of | | | | large bowl and pour enough sauce on top to coat it |
| olive oil. Keep the heat low, you don't want them to | | | | when tossed. |
| brown. This should take about 15 minutes - stir every | | | | |