Ingredients
- 2 tbsp olive oil
- 1 small onion, peeled and very finely chopped
- 1 small carrot, peeled and very finely chopped
- 2 small sticks of celery, very finely chopped
- 2 garlic cloves, peeled and finely chopped
- 450 g lean minced steak
- 1 tbsp tomato purée
- 2 tbsp flour
- 500 ml red wine, (2 large glasses)
- 300 ml passata
- pinch dried oregano
- salt and freshly ground black pepper
- 300 ml strong beef stock, approx.
Instructions
- Heat the olive oil add the onions, celery, carrot, garlic and oregano and cook for 3 minutes to soften.
- Add the mince and bay leaf and break up with a wooden spoon cook for about 6-7 minutes.
- Add the flour to soak up the juices.
- Add the tomato paste, passata, wine and salt and pepper and cook over a low heat for a few minutes.
- Finally, add the stock and bring to a very slow simmer, then cook for 1 hour very slowly.
- Reseason and add a touch of milk serve with spaghetti that is just cooked.
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Nutrition Facts
Spaghetti Bolognese
Amount per Serving
Calories
406
% Daily Value*
Fat
13
g
20
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Cholesterol
70
mg
23
%
Sodium
276
mg
12
%
Potassium
1165
mg
33
%
Carbohydrates
21
g
7
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
