Best spaghetti bolognaise
Ingredients
- 30ml (2 tbsp) olive oil
- 1kg lean beef mince
- 2 small red onions, finely chopped
- 6 garlic cloves, finely chopped
- 5ml (1 tsp) fresh thyme leaves
- 2 x 410g tins Italian chopped tomatoes
- 60ml (¼ cup) tomato paste
- salt and freshly ground black pepper
- 200ml boiling water
- 500g spaghetti
- 15ml (1 tbsp) fresh flat-leaf parsley, chopped
- handful fresh basil leaves, torn
- Parmesan shavings, to serve, optional
Instructions
1
Heat the oil in a heavy-based pot and brown the mince. Remove from the pan and set aside.
2
In the same pan, fry the onions, garlic and thyme until soft, about 15 minutes. Add the tomato and paste, season to taste and simmer for about 1 hour, adding water when necessary.
3
Cook the pasta in plenty of salted boiling water until al dente and drain.
4
Stir the parsley and basil into the bolognaise sauce, toss through the spaghetti and serve topped with the Parmesan.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
