Spaghetti Bolognese

Cook Yourself Thin v Celebrity Chefs recipes Sophie's spaghetti bolognese recipe

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Date Published:
19/12/2007
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No need to worry about the calories with this delicious spag bol recipe.

Watch the video recipe

Serves 6

Ingredients

  • Olive oil (approx 1 tsp)
  • 1 onion
  • 2 sticks of celery
  • 2 carrots
  • 3 cloves of garlic
  • 25g of dried porcini mushrooms
  • 200g of veal escalope (minced by butcher or at home)
  • 200g of trimmed rump steak (minced by butcher or at home)
  • 1 glass of red wine
  • 200ml of passata
  • 200ml of veggie stock
  • 1 tbsp of tomato puree
  • 1 tsp of oregano
  • Pinch of thyme
  • Pinch of rosemary
  • 1 bay leaf
  • Sea salt and pepper
  • 250g of tagliatelle
  • 150g of finely grated parmesan

Nutritional Information

Per serving:
290 calories

Method: How to cook Sophie's spaghetti bolognese

1. Take a large frying pan and a large saucepan and pop them both on a high heat. In the saucepan gently fry (turn down if it gets too hot) and sweat the chopped vegetables, in the olive oil.

2. Get the frying pan extremely hot and brown the meat off in batches, season as you go along and get lots of colour.

3. As each batch is done, add to the saucepan with the veggies and stir. Place the mushrooms in a small bowl and cover with boiling water, leave for 5 minutes, then drain off, reserving the liquid. Finely chop the mushroom and also add to the saucepan.

4. Then add the wine and continue to cook for 5 minutes.

5. Finally add the passata, stock, mushroom liquid and herbs. Bring to the boil and simmer for an hour or so.

6. After 40 minutes put a large saucepan on with salted water and bring to the boil.

7. When boiling rapidly add the pasta and cook according to instructions (using for about 20 minutes).

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Comments

  1. Amanda, British rose veal is largely free range and is all subject to RSPCA controls. Veal calves are a by-product of the milking industry and are killed whether they will be eaten or not. I believe these topics were covered on The F Word last year and are addressed on the Wikipedia article on veal also. http://en.wikipedia.org/wiki/Veal EL
    Posted by The Edinburgh Lady on 27/04/2009 15:51:34
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  2. I cannot believe chefs are still using Veal when everyone knows it is produced by calves living in the dark. It's a cruel way of keeping animals. Use an alternative like free range chicken or free range pork.
    Posted by Amanda on 14/03/2009 11:43:14
    Offensive? Unsuitable? Report this comment

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