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SPAGHETTI BOLOGNESE

Everybody loves this Italian classic. It's cheap, easy and really tasty. Our version is packed full of veg and has a secret ingredient...milk. Trust us it is amazing and is also even better the following day.

INGREDIENTS

STEP-BY-STEP-GUIDE

BROWN THE MEAT

Fry off the meat in a deep saucepan with a little oil until browned and transfer to a bowl.

ADD THE VEGGIES

Dice the onion, celery, carrot and mushrooms and add to the same pan and fry for a few minutes.

SIMMER

Add the crushed garlic, oregano, tomato puree and red wine and stir to reduce. Pour the chopped tomatoes, beef stock, milk, seasoning and Worcestershire sauce into the pan with the fried mince and simmer slowly for at least an hour (a few hours is best).

COOK THE PASTA

Cook the spaghetti in salted boiling water for about 8-10 minutes until cooked, then drain and sprinkle with olive oil, salt and pepper.

SERVE

Serve a heap of spaghetti with a generous ladle of bolognase and grating of fresh parmesan. Serves 4