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Spaghetti Bolognese Recipe

Spaghetti Bolognese recipe



2 sprigs of rosemary
2 tbsp olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 stick of celery
250g chestnut mushrooms
500g minced beef
350ml pale ale
2 x 400g cans plum tomatoes
300g spaghetti
cheddar cheese, grated to serve


Heat a large non stick pan and add add the olive oil. Add the rosemary, onion, carrot and celery and cook for 10 minutes.
Chop the mushrooms into small chunks. Add the mushrooms and mince to the pan. Break the mince with a wooden spoon or spatula. Cook for a further 15 minutes until them once is brown.
Pour the ale into the pan and leave to simmer for 5 minutes. Then add the chopped tomatoes and leave to simmer on a medium to low heat for about 1 hour. Stir regularly and reduce until the sauce has thickened.
Serve over cooked spaghetti with a light sprinkle of cheese.

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