Spaghetti Bolognese Hairy Bikers

 

Prep time: 30 mins   Cooking time:1 to 2 hours

Ingredients

• 500g lean beef mince
• 1 medium onion, finely chopped
• 2 celery sticks, trimmed and finely sliced
• 2 medium carrots, finely diced
• 2 cloves garlic, finely chopped
• 150ml red wine
• 1 x 400 can chopped tomatoes
• 2 tbsp tomato purée
• 1 beef stock cube
• 1 tsp caster sugar
• 1 tsp dried oregano or 1 tsp dried mixed herbs
• 2 bay leaves
• salt and freshly ground black pepper

Method

1. Place the mince in a large non-stick saucepan with the onion, celery,

carrots and garlic.

2. Dry-fry over a medium heat, stirring from time to time with a wooden

spoon for 8–10 minutes, or until the beef is no longer pink and the

vegetables are beginning to brown.

3. Add the wine, tomatoes and

tomato purée, along with 300ml cold water.

4. Crumble the stock cube over the top then add the caster sugar and

herbs.

5. Season with a few twists of freshly ground black pepper, stir well and

bring to a simmer.

6. When the liquid is bubbling, reduce the heat and simmer very gently

for 30–40 minutes, uncovered, stirring occasionally.

7. Increase the heat under the sauce and

simmer for another 10 minutes or until the liquid is reduced and the

sauce is rich and thick. Stir regularly and season to taste with salt and

freshly ground black pepper.

Adapted from: BBC Good Food