Spaghetti bolognese

⏱ 60 min · Serves 4

A weeknight ragu that rewards a slow simmer. Make double and freeze — it only gets better.

Per serving: 740 kcal · 42.0g protein · 86.0g carbs · 26.0g fat

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, finely chopped
• 1 celery stick, chopped
• 2 garlic cloves, chopped
• 500g beef mince
• 2 tablespoons tomato puree
• 2 x 400g tins chopped tomatoes
• 1 teaspoon dried oregano
• 1 beef stock cube
• Salt and pepper
• 400g spaghetti
• Parmesan, to serve

Method

1. Heat the oil and cook the onion, carrot and celery gently for 10 minutes until soft. Add the garlic for the last minute.
2. Turn up the heat, add the mince and brown well, breaking up any clumps.
3. Stir in the tomato puree and cook for a minute, then add the tomatoes, oregano and crumbled stock cube. Fill one tin with water and add that too.
4. Season, bring to a simmer, then turn the heat low and cook, part-covered, for 40 minutes, stirring now and then, until thick and rich.
5. Near the end, cook the spaghetti in salted water until al dente and drain.
6. Toss the pasta with a little of the sauce, then serve with more sauce on top and grated parmesan.