Spaghetti Bolognese
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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
1
Heat a large non stick pan and add add the olive oil. Add the rosemary, onion, carrot and celery and cook for 10 minutes.
2
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.
3
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.
4
Serve over cooked spaghetti with a light sprinkle of cheese.