Spaghetti Bolognese

Preparation time 25 minutes

Cooking time 45-60 minutes


  • 8-12oz (225g-300g) spaghetti
  • 1lb lean minced beef
  • 2 onions
  • 2 cloves of garlic
  • 2 tablespoons olive oil
  • 4oz (100g) button mushrooms
  • 2 level tablespoons plain flour
  • 15-16 oz (500ml) tin tomatoes
  • ½ pint red wine
  • ½ beef stock
  • 2-3oz parmesan cheese
  • ¼ level teaspoon mixed herbs
  • 1 level tablespoon tomato puree
  • 1 level teaspoon salt
  • Black pepper
Peel and finely chop the onions and garlic.  Wipe and trim the mushrooms and slice them thinly.  Heat the oil in a heavy based pan, and add the onion.  Cover the pan and cook gently for about 5 minutes or until the onion is tender.  Add the garlic and minced beef and stir until the meat is thoroughly browned, add the mushrooms and fry for a few minutes.  Mix in the flour, add the tomatoes and their juices, seasoning, mixed herbs and tomato puree.  Pour over the red wine and stock and bring to boil.  Lower the heat, cover with lid and simmer gently for 45-60 minutes.  About 15 minutes before the sauce is ready, put the spaghetti in a large pan of boiling salted water.  Bring back to boil and cook for 12 minutes.  Drain before putting into pasta plates, pour the sauce over the spaghetti and serve with parmesan cheese.