Spaghetti bolognese

Ingredients

For 4 portions

• 🍝 400g spaghetti (dry)
• 🥩 500g ground beef (raw)
• 🧅 1 medium onions
• 🥕 1 medium carrots
• 🪴 60g celery
• 🧄 2 cloves garlic
• 🥫 800g canned tomatoes
• 🥫 2 Tbsp tomato paste
• 🏺 2 Tbsp olive oil
• 🌿 1 Tsp oregano
• 🧀 40g parmesan cheese

Method

1. Finely dice the onion, carrot and celery (a classic soffritto). Mince the garlic.
2. Heat the olive oil in a large heavy-bottomed pan over medium heat. Soften the soffritto for 8–10 minutes until soft and fragrant but not browned. Add the garlic for the last minute.
3. Increase the heat, add the ground beef and cook, breaking it up with a wooden spoon, until well browned and no pink remains (about 8 minutes).
4. Stir in the tomato paste and cook for 1–2 minutes to caramelise slightly. Add the canned tomatoes, oregano and a pinch of salt. Bring to a simmer.
5. Reduce the heat to low, partially cover and simmer gently for at least 30–40 minutes (longer is better), stirring occasionally, until the sauce is rich and thickened. Taste and adjust seasoning.
6. Meanwhile, cook the spaghetti in plenty of salted boiling water until al dente. Drain, reserving a little pasta water.
7. Toss the pasta with the ragù, adding a splash of pasta water if needed to loosen. Serve with freshly grated Parmesan.