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Spaghetti Bolognese Recipe

Name: Spaghetti Bolognese
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 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

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Ingredients

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

Method

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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