Spaghetti Bolognese

Ingredients

• 2 onions
• 1tbsp olive oil
• 1 clove garlic
• 500g lean minced beef
• 90g mushrooms
• 1tsp dried oregano
• 400g can tomatoes
• 300ml hot beef stock
• 1tbsp tomato puree
• 1tbsp worcestershire sauce
• 350g spaghetti
• Topping parmesan

Instructions

1. Finely chop the onions. Heat the olive oil in a large pan over medium-high heat, add the onions and cook for 3–4 minutes until softened and lightly golden.
2. Add the garlic and the minced beef, increase the heat and cook, breaking up the meat, until browned. Stir in the chopped mushrooms and dried oregano and cook for a further couple of minutes.
3. Add the canned tomatoes with their juices, tomato purée, hot beef stock and Worcestershire sauce. Season with salt and pepper, bring to the boil, then reduce the heat, cover and simmer for about 30 minutes, stirring occasionally.
4. Meanwhile, cook the spaghetti in a large pot of well-salted boiling water until al dente, following the packet instructions. Drain well and toss with a little olive oil if desired.
5. Combine the spaghetti with the meat sauce or spoon the sauce over the pasta. Serve immediately with grated Parmesan on top.

instructions_source: editorial-classic