chillyfillmores
Emma Keys
1 1/2 tbsp olive oil ▢2 garlic cloves , minced ▢1 onion , finely chopped (brown, yellow or white) ▢1 lb / 500g beef mince (ground beef) OR half pork, half beef (Note 1) ▢1/2 cup (125 ml) dry red wine (sub water or beef broth/stock) ▢2 beef bouillon cubes , crumbled OR granulated beef bouillon (Note 2) ▢800g / 28 oz can crushed tomato (or tomato passata) ▢2 tbsp tomato paste ▢2 tsp white sugar , if needed (Note 3) ▢2 tsp Worcestershire sauce ▢2 dried bay leaves ▢2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano) ▢3/4 tsp cooking salt (kosher salt) ▢1/2 tsp black pepper To Serve ▢400 g / 13 oz spaghetti , dried ▢Parmesan cheese and finely chopped parsley
Ingredients
01
🔥 Heat oil in a pan. Sauté onions, garlic, carrots, and celery until soft. This builds the foundational flavors.
02
🥄 Add ground beef, breaking it apart. Cook until browned. Drain excess fat for a well-balanced texture.
03
🍲 Stir in crushed tomatoes, tomato paste, and broth. Add oregano, basil, salt, and pepper. Simmer for at least 30 minutes.
04
🍝 Boil spaghetti in salted water until al dente. Drain and toss with a little olive oil to prevent sticking.
🥘 Mix the pasta with Bolognese sauce or serve sauce over pasta. Stir well to coat each strand.
05
05
🧀 Top with: Fresh parsley, grated Parmesan, and a drizzle of olive oil. Serve hot and enjoy!