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Spaghetti Bolognese

Sunday - December 30, 2018 11:12 am , Category : RECIPES

Ingredient:
3 tbsp olive oil
500 g (1 lb) minced beef
1 large onion, finely chopped
2 celery stalks, sliced
1 tbsp plain flour
2 garlic cloves, crushed
90 g (3 oz) tomato puree
150 ml (1/4 pint) beef stock
150 ml (1/4 pint) red wine
1×400 g can chopped tomatoes
1 tbsp redcurrant jelly
Salt and black pepper
500 g (1 lb) spaghetti
Grated Parmesan cheese, to serve

Method:
Heat 2 tbsp of the oil in a saucepan. Add the minced beef, onion, and celery, and cook, stirring, for 5 minutes or until the beef is browned. Add the flour, garlic, and tomato puree, and cook, stirring, for about 1 minute.

Pour in the stock and wine. Add the tomatoes and redcurrant jelly, season with salt and pepper, and bring to a boil. Cook, stirring, until the mixture has thickened.

Lower the heat, partially covers the pan, and simmers very gently, stirring occasionally, for about 1 hour.

Meanwhile, cook the spaghetti in boiling salted water for 8-10 minutes until just tender. Drain thoroughly.

Return the spaghetti to the saucepan, add the remaining oil, and toss gently to coat.

Divide the spaghetti among warmed serving plates and ladle some of the sauce on top of each serving. Sprinkle with a little Parmesan cheese and hand around the remainder separately.

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