Beef mince spaghetti bolognese (UK) is the family staple done properly — long simmer, not a grey rush job. Start with Lean Beef Mince 400g, build a soffritto on the hob, then let it bubble until thick. Shop Beef Mince for lean packs that make a cleaner sauce without skimming puddles of fat.
Ingredients
- 400–800g lean beef mince
- 1 onion, 1 carrot, 1 celery stick — all finely diced
- 2 garlic cloves, crushed
- 1 tbsp tomato puree
- 400g tin chopped tomatoes
- 150ml red wine or beef stock
- 1 tsp dried oregano
- Bay leaf, salt, pepper
- Spaghetti and grated Parmesan to serve
Method
- Soften onion, carrot and celery in oil on the hob for 8–10 minutes.
- Add garlic, then the lean beef mince. Brown thoroughly, breaking up clumps.
- Stir in puree, then wine/stock, tomatoes, oregano and bay. Season.
- Simmer gently 35–45 minutes until thick and rich. Splash of water if it catches.
- Boil spaghetti, toss with sauce, finish with Parmesan and black pepper.
Double batch for the freezer with Fresh Lean Beef Mince - 2x 400g or the 5-pack. Keep Beef Mince bookmarked for cottage pie nights as well.