Spaghetti Bolognese

What you need:

• 500g of lean minced beef

• 125ml red wine

• 1x bay leaf

• 4x garlic cloves, finely chopped

• 1x carrot, diced

• 1x white onion, diced

• 1x stick of celery, diced

• Tablespoon of Worcestershire sauce

• 2 tablespoons of tomato puree

• Beef stock cube, dissolved in 300ml of boiling water

• 100ml milk

• 1x teaspoon of dried rosemary

• 1x teaspoon of oregano

• 1x bay leaf

• Handful of fresh basil

• 500ml passata

• 300g spaghetti

• Finely grated parmesan to serve

Serves three

732 calories

Start by adding your carrot, celery and onion to a pan on medium/low heat to soften with a pinch of salt and pepper, then turn the heat up to high and cook your minced beef until brown and all the water has evaporated.

Add in your garlic, tomato puree, bay leaf, oregano and rosemary and stir until combined. Deglaze the pan with your red wine, then when that’s reduced by half, add your beef stock and passata with a generous pinch of salt and pepper.

Reduce the heat to low and cook uncovered until the sauce has thickened to your liking.

15 minutes from serving, cook your spaghetti per the instructions on the packet, add the milk and roughly chopped basil. Once the spaghetti has cooked, add to the pan and combine with the bolognese.

Sprinkle with finely grated parmesan to serve.