Rich Beef and Rosemary Bolognese
Nothing beats the humble spaghetti Bolognese, no matter the season. Full of rich tomato flavour, delicious mince and fragrant rosemary, this home-style classic is always welcome at the dinner table.
Recipe
1
Prepare Vegetables
Peel and chop carrot. Chop onion and celery.
2
Cook Vegetables
Heat oil in a large frypan over medium heat. Add carrot, onion, celery and 1/2 teaspoon salt flakes and cook, stirring, for 8–10 minutes or until softened and lightly caramelised.
3
Add Mushroom and Garlic
While vegetables are cooking, slice mushrooms and peel and crush garlic. Add mushroom to frypan and cook, stirring frequently, for 3 minutes or until softened and lightly coloured. Stir in garlic.
4
Add Rosemary and Beef
Finely chop rosemary leaves. Add beef mince and rosemary to frypan and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until browned all over.
5
Cook Sauce and Pasta
Stir in tomato paste, cherry tomatoes, 200ml water and crumble in stock cube. Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until sauce has thickened and reduced. Season with salt and pepper. When sauce has 10 minutes cooking time left, cook pasta in a saucepan of salted, boiling water for 11 minutes or until al dente. Drain pasta, reserving 60ml (¼ cup) cooking water.
6
Plate Up
Add pasta and reserved cooking water to Bolognese sauce and mix well to coat pasta. Toss salad leaves with your favourite dressing. Divide pasta between bowls and sprinkle with parmesan. Serve with salad on the side.