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Italian
ItalianSpaghetti Bolognese
A weeknight classic shown three ways — from a quick store-cupboard version to a slow-cooked ragù with soffritto and red wine.
Nut-free
Better version
Soffritto base, better mince and a splash of milk for a rounder sauce.
Per serving£2.85
Total cost£5.70
Time55 min
Ingredients for 2
- Sauce
- 300 g beef mince (15% fat)
- 1 onion , fine dice
- 1 carrot , fine dice
- 1 celery stick , fine dice
- 2 cloves garlic , minced
- 400 g tinned plum tomatoes , hand-crushed
- 2 tbsp tomato purée
- 50 ml whole milk
- To serve
- 200 g dried spaghetti
- 20 g Parmesan , grated
Method
- Sweat the onion, carrot and celery in olive oil over low heat for 10 minutes until soft and sweet.
- Add the garlic for 1 minute, then the mince, and brown well for 8 minutes.
- Stir in the tomato purée, cook 2 minutes, then add the crushed tomatoes and milk.
- Simmer gently for 25 minutes, stirring occasionally.
- Cook the spaghetti until al dente, reserve a little pasta water and toss it through the sauce.
- Finish with grated Parmesan.
Equipment
The three ways, side by side
Budget
Value mince, tinned tomatoes and dried herbs — quick and cheap.
Better
Soffritto base, better mince and a splash of milk for a rounder sauce.
Ultimate
A true ragù: pancetta, three meats, red wine and a slow three-hour cook.
