Spaghetti Bolognaise

Classic bolognaise is a hearty meal to whip up on a cold winter's night.


Ingredients (serves 4):

  • 2 tablespoons olive oil
  • 100g prosciutto or bacon, rind removed, finely chopped
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 large carrot, grated
  • 3 garlic cloves, crushed
  • 700g lean beef mince
  • 1/2 cup dry white wine
  • 800g can diced Italian tomatoes
  • 1 teaspoon Maggi Beef Stock
  • 1/2 cup water
  • 400g dried spaghetti
  • parmesan shavings, to serve


  1. Heat oil in a large frying pan over medium heat. Add prosciutto, onion, celery, carrot and garlic. Cook for 8 to 10 minutes, stirring often, until vegetables are soft.
  2. Increase heat to high. Add mince. Cook for 3 to 4 minutes until browned. Add wine. Cook for 2 minutes. Stir in tomatoes, stock and water. Bring to the boil. Reduce heat and simmer, partially covered, for 20 minutes. Season with salt and pepper.
  3. Remove 2 cups of bolognaise sauce to a small saucepan (see Leftovers).
  4. Cook pasta following packet directions.
  5. Combine pasta with remaining bolognaise sauce. Sprinkle with parmesan shavings and serve.


Leftovers: Simmer reserved bolognaise over medium heat for 10 to 15 minutes or until most liquid is absorbed. Cool, then refrigerate in an airtight container.

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