Spaghetti alla Bolognese

Spaghetti alla Bolognese


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This is a lower-fat version of a pasta classic, a full-flavoured meat sauce tossed with strands of spaghetti and served with Parmesan cheese.

Ariana Klepac

Serves: 4 

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, crushed
  • 8 sundried tomatoes (not oil-packed), finely chopped
  • 250 g extra-lean minced beef
  • 1/2 cup red wine
  • 1 (415 g) tin no-salt-added chopped tomatoes
  • 1/2 cup reduced-salt beef stock
  • 1 teaspoon fresh thyme or marjoram or 1/2 teaspoon dried thyme or marjoram
  • 3 tablespoons chopped fresh parsley
  • pepper to taste
  • 350 g spaghetti
  • 30 g Parmesan cheese, freshly grated

Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

  1. Heat the oil in a large saucepan, add the onion, carrot, celery, garlic and sundried tomatoes, and fry for 5–10 minutes, stirring frequently, until the vegetables start to brown.
  2. Add the minced beef and fry, stirring, until the meat is browned. Pour in the wine, the tomatoes with their juice and the beef stock. Stir in the herbs and pepper to season. Cover the pan and simmer for 30 minutes, stirring occasionally.
  3. Meanwhile, cook the spaghetti in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  4. Drain the spaghetti and mix it with the meat sauce, tossing until the strands are well coated. Sprinkle with Parmesan cheese and serve at once.

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