Classic Beef Bolognaise

Ingredients

For the Bolognaise sauce
• 2 tablespoons olive oil (for sautéing)
• 1 large onion (finely chopped)
• 1 large carrot (finely chopped)
• 1 stalk celery (finely chopped)
• 500 grams minced beef (preferably lean)
• 2 cloves garlic (finely chopped or minced)
• 400 grams canned tomatoes (chopped or whole, crushed by hand)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• to taste salt
• to taste black pepper
For serving
• 300 grams spaghetti (dried)
• 50 grams parmesan cheese (grated, for serving optional)

Instructions

1. 1. Prepare the sauce base: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 3-4 minutes until the vegetables are softened but not browned. Stir frequently to ensure they cook evenly.

   Keep the heat moderate to avoid browning the vegetables too much – you want them soft and translucent.

2. 2. Brown the beef: Add the minced beef to the skillet. Using a wooden spoon, break it apart and stir it into the vegetables. Cook for about 5-7 minutes, or until the beef is browned and cooked through. Make sure to stir occasionally to prevent it from sticking.

   Ensure the beef is fully cooked, with no pink remaining in the centre. Target an internal temperature of at least 70°C.

3. 3. Add garlic and tomatoes: Stir in the minced garlic, cooking for an additional 1 minute until fragrant. Add the canned tomatoes and tomato paste to the skillet. Mix well to combine everything and bring to a gentle simmer.

   Ensure garlic does not burn; it can become bitter if overcooked.

4. 4. Season the sauce: Add the dried oregano, basil, salt, and pepper. Stir well, then reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally. This will help develop rich flavors in the sauce.

   Taste the sauce as you go; adjust seasoning according to your preference.

5. 5. Cook the spaghetti: While the sauce simmers, cook the spaghetti. Boil a large pot of salted water and add the spaghetti. Cook according to package instructions, usually about 8-10 minutes, until al dente. Drain in a colander, reserving a small cup of pasta water if desired.

   Do not overcook the spaghetti; it should be firm to the bite (al dente).

6. 6. Serve the dish: Divide the cooked spaghetti onto plates. Top each plate with a generous ladle of bolognese sauce. Sprinkle with grated parmesan cheese if desired, and serve immediately.

   Ensure that both spaghetti and sauce are hot before serving.