ragu bolognaise

Ingredients ragu bolognaise

2 tbsp olive oil
400 grams beef mince
1 onion (thickly sliced)
2 stick celery (chopped) (optional)
1 large carrot (chopped) (optional)
1 green pepper (chopped) (optional)
1 clove garlic (finely chopped)
125 ml red wine
400 grams chopped tomatoes
2 tsp mixed herbs
1/4 tsp grated nutmeg
1 pinch salt
1 pinch black pepper
1 beef stock cube
1 cup water (hot)

how to make ragu bolognaise

Gently fry the mince and onion in the olive oil until browned. Add any additional vegetables to the pan and cook for 4 minutes. Add the garlic and cook for a further minute.

Pour in the red wine and bubble for 10 mins until the wine has evaporated.

Add the tomatoes, herbs and seasoning, crumble in the stock cube, then add the water and give it a thorough mix.

Cover and simmer for 20 mins, stirring occasionally. Remove the lid and simmer for a further 20 mins. (Reduce cooking times for less servings.) Add more water if needed.

Serve with cooked spaghetti and with some grated parmesan sprinkled on top.