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Authentic Bolognese

by Bliss (follow)
Italian (215)      Tomatoes (197)      Main Meal (45)      Spaghetti (28)     
A rich and warm mid-week pleaser.

Preparation Time: 10 minutes
Cooking Time: 70 minutes
Makes: 6 servings

Ingredients
500g mince
400g dried spaghetti
10 diced tomatos
2 medium onions
2 sticks of celery finely diced
2 carrots, grated
2 heaped tbs crushed garlic
1 tsp chilli flakes
1 beef stock cube
1 cup of red wine
2 sprigs of rosemary
2 tbs dried mixed herbs (oregano, parsley, basil)
1 tin of tomato soup
olive oil
salt & pepper

Method
Dice the onions and sweat in the oil in a pot.
Finely dice the celery and soften with the onions.
Add the garlic and herbs (chilli, oregano, parsely, basil, rosemary) to the mix.



Serving Suggestion.


Grate the carrots and add them and the beef stock cube to the pot.



Serving Suggestion.


Roughly cut up the tomatos. Add to the mix.
Pour in the wine and simmer.
Tear apart the mince and stir into the sauce.
Simmer for 45-50 minutes until the tomatos become soft and the sauce thickens.



Serving Suggestion.


About 15 minutes before serving time, boil a saucepan of water and cook your pasta.
When you are ready to serve, remove the sprigs of rosemary.
Ladle the sauce on top of the pasta and serve with grated cheese.



Serving Suggestion.


Categories
#Spaghetti
#Tomatoes
#Main Meal
#Italian
I like this Recipe - 9
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ID: 11885
[ Submit a Comment ]
Can you tell me why this mince recipe is called "authentic" bolognese. I don't think there is any such thing as spaghetti bolognese.
Take the name with a grain of salt or put a better recipe up.
by Bliss
That's a bit harsh Bliss ! I simply wondered if I had missed something when I stated there was reportedly no such thing as spaghetti bolognese. But it appears there is, and that you have the authentic recipe.
by fran.
That's a bit harsh Bliss ! I simply wondered if I had missed something when I stated there was reportedly no such thing as spaghetti bolognese. But it appears there is, and that you have the authentic recipe.
by fran.
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