Spaghetti Bolognese Recipe | 4Food

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

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Date Published:: 19/12/2007

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).