Spaghetti Bolognese

For 6 people, you will need:

• 1 800 g tomato
• 2 1 carrot
• 3 1 onion
• 4 2 cloves garlic
• 5 1 bayleaf
• 6 1 sprig thyme
• 7 1 sprig rosemary
• 8 4 tablespoons olive oil
• 9 500 g minced beef
• 10 500 ml red wine
• 11 200 ml water
• 12 1 beef stock cube
• 13 salt
• 14 pepper
• Total weight: 2,400 grams

Times:

Step by step recipe

• 1: Rinse the tomatoes and cut out the hard bit around the stalk, then cut into chunks.
  If you have the time, you can also peel them.
• 2: Peel 1 carrot and dice small.
  Finely chop 1 onion.
  Peel 2 cloves garlic.
  Rinse 1 bayleaf, 1 sprig thyme and 1 sprig rosemary.
• 3: Pour 4 tablespoons olive oil into a large saucepan on medium heat.
  When hot, add the onions, carrot, herbs and garlic.
  Salt and pepper, then cook for 2 minutes without colouring.
• 4: Add 500 g minced beef...
• 5: ---and cook, stirring frequently (break up any large lumps).
• 6: Then add the tomatoes and stir well.
  Leave to cook for 5 minutes.
• 7: Add 500 ml red wine, 200 ml water, 1 beef stock cube and stir well.
  Turn the heat down to low.
• 8: Leave to cook uncovered until the sauce is reduced by 3/4.
  Remove and discard the bayleaf, thyme and rosemary.
• 9: Cook the spaghetti...
• 10: ...mix with the sauce and serve immediately.

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