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Spaghetti bolognaise

Pre-cook the meat

1 tbsp olive oil

Heat the oil in a large frying pan

500g minced lamb

Chop the mince in the pot with a wooden spoon and fry over a medium heat for about 15 minutes until the meat turns a dark brown. Take off the heat and set aside.
Cook the filling

2 tbsp olive oil

Heat the oil in a large saucepan

1 medium onion, chopped

1 clove garlic, chopped

2 carrots, chopped or grated

2 celery sticks, chopped fine

Fry over a low heat for about 25 minutes until the onions turn speckly brown.

Cooked mince from above

1 tin chopped tomatoes (or 500g fresh ripe tomatoes skinned and chopped)

500g jar ragu sauce

250g mushrooms, sliced

Simmer with the lid on for about 1 hour until the meat is soft and tender

Salt and pepper

2 tbsp basil, dried or fresh

Taste and season as required
Cook the spaghetti

Half pot of water

¼ tsp salt

Bring to a rolling boil

Spaghetti (75g per person)

Lower the spaghetti into the boiling water, stirring occasionally until cooked, about 15 minutes. Drain the water and re-fill with fresh boiling water from a kettle to rinse. Drain again and serve.