Preparation: 10 Minutes | Cooking: 30 Minutes | Serves: 4
- 500 g beef mince
- 1 small onion, finely chopped
- 200 g button mushrooms, sliced
- 2 cloves garlic, crushed
- 750 ml bottle of tomato pasta sauce
- ½ cup red wine or beef stock
- 1 tbsp tomato paste
- 1 tsp sugar
- 2 tsp dried oregano
- Spaghetti to serve
- Place beef mince in a bowl and mix in a little oil. Heat a large frypan until it is hot. Crumble in half of the mince. Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince, then remove.
- Add onion, mushrooms and garlic. Cook until onion is soft. Return mince to frypan and add the tomato pasta sauce, wine or stock, tomato paste, sugar and oregano.
- Bring to the boil, reduce heat and simmer for 30 minutes. Add 1/2 to 1 cup of water to sauce if needed as it cooks. Serve with spaghetti.
- You will need to cook the mince in 2 batches. Crumble the mince over the base of the pan rather than adding it in one clump. Be careful not to crowd the pan.
- Want to freeze a batch of the meat sauce? Why not plan ahead and make a double quantity of the meat sauce, then freeze half of it to use for an easy midweek meal. The meat sauce can be made up to 2 days in advance. It can be frozen for 3 months (thaw it overnight in the refrigerator before reheating).
Everyone needs a great spaghetti bolognese recipe under their belt. This one can be yours!