Pasta | Spaghetti | Recipe | Food | Cooking
Ingredients
Olive oil – 1 tbsp
Onions – 2 medium, finely chopped
Carrots – 2 medium, finely chopped
Celery – 2 stems, finely chopped
Dried Rosemary – 1 tbsp
Garlic – 4 cloves, roughly chopped
Beef – 800 gms
Tomatoes – 3 nos, blanched and chopped to 1/2 inch cubes
Worcestershire – 3 tbsp
Tomato puree – 2 tbsp
Dried Oregano – 1 tsp
Beef stock – 2 cups (Boil 1 beef stock cube adding 2-cups of water)
Paprika powder – 2 tbsp
Parmesan cheese – 3 tbsp grated
To season and serve
Parmesan cheese – 5 tbsp grated
Spaghetti – 400 gms, cook spaghetti as per the pack instructions
For Serving
When the bolognese is nearly finished, cook 400g spaghetti or pasta as per the pack instructions.
Drain it and stir into the bolognese sauce.
Serve with more grated parmesan and optionally with crusty bread, if you like and enjoy
MUSIC CREDIT:
Look At The Clouds
by Tristan Lohengrin
(No Copyright Music)