Spaghetti Bolognese

Ready In 60 mins

Serves 4

Ingredients

2 tbsp garlic olive oil and extra for drizzling
400g minced beef
1 onion, diced
2 garlic cloves, chopped
100g carrot, grated
2 x 400g tin chopped tomatoes
400ml oz beef stock
400g dried spaghetti
salt and pepper
A drizzle of chilli reserve balsamic

Method

Heat a large saucepan over medium heat. Add a tablespoon of garlic olive oil add the beef mince and a pinch of salt and pepper, cook until well browned over medium-high heat once browned, transfer to a bowl and set aside.

Add a tablespoon of garlic olive oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and fry gently for 5-6 minutes, or until softened. Add the garlic and cook for another 2 minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan. Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick, season to taste with salt and pepper.

Heat a large saucepan of water and add a pinch of salt. Add spaghetti and cook according to the packet instructions. Once cooked through, drain and add to the pan with the bolognese sauce. Mix well.

Serve with a good drizzle of Garlic olive oil and a splash of Chilli reserve balsamic.