30-Minute Spaghetti Bolognese - The Scran Line
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RECIPE
Spaghetti Bolognese
1 tbsp olive oil
2 garlic cloves, minced
1 small onion, finely chopped
500g lean beef mince (ground beef)
800g tomato passata (tomato puree)
1 litre - 4 cups beef broth
1/4 tsp chilli flakes
2 tsp Worcestershire sauce
3 tbsp tomato paste
3/4 tsp salt and pepper
350g spaghetti (dried)
Instructions:
Spaghetti Bolognese
Add the olive oil, chopped onion and minced garlic to a large heavy bottomed pot and place on high heat. Cook for 2 minutes or until onion becomes translucent.
Add the minced beef and cook until it’s browns, breaking it up with your wooden spoon or spatula as it cooks.
Next, add all of the tomato passata in the pot and stir to combine. Add about a cup of the beef stock to the passata bottle and shake with the lid on then pour into the pot along with the rest of the stock. Add the chilli flakes, Worcestershire sauce, tomato paste and salt and pepper and mix to combine everything. Continue cooking until it comes to a boil.
Add the pasta in the middle of the pot and allow it to drop. It will fan out. Let it cook for 60 seconds before using your spoon to gently submerge it into the pasta sauce. Allow it to cook for 8 minutes before lowering the heat to medium. Allow to cook for another 3 minutes then take off the heat. Mix for 30 seconds and serve!
Notes
Storage
This pasta can be stored in a container in the fridge for up to 3-4 days. It can be stored in an airtight container and frozen for 2 weeks. To reheat simple place in an oven safe dish and heat on 180°C / 350°F for 10-15 minutes.
http://thescranline.com
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FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE
Spaghetti Bolognese
1 tbsp olive oil
2 garlic cloves, minced
1 small onion, finely chopped
500g lean beef mince (ground beef)
800g tomato passata (tomato puree)
1 litre - 4 cups beef broth
1/4 tsp chilli flakes
2 tsp Worcestershire sauce
3 tbsp tomato paste
3/4 tsp salt and pepper
350g spaghetti (dried)
Instructions:
Spaghetti Bolognese
Add the olive oil, chopped onion and minced garlic to a large heavy bottomed pot and place on high heat. Cook for 2 minutes or until onion becomes translucent.
Add the minced beef and cook until it’s browns, breaking it up with your wooden spoon or spatula as it cooks.
Next, add all of the tomato passata in the pot and stir to combine. Add about a cup of the beef stock to the passata bottle and shake with the lid on then pour into the pot along with the rest of the stock. Add the chilli flakes, Worcestershire sauce, tomato paste and salt and pepper and mix to combine everything. Continue cooking until it comes to a boil.
Add the pasta in the middle of the pot and allow it to drop. It will fan out. Let it cook for 60 seconds before using your spoon to gently submerge it into the pasta sauce. Allow it to cook for 8 minutes before lowering the heat to medium. Allow to cook for another 3 minutes then take off the heat. Mix for 30 seconds and serve!
Notes
Storage
This pasta can be stored in a container in the fridge for up to 3-4 days. It can be stored in an airtight container and frozen for 2 weeks. To reheat simple place in an oven safe dish and heat on 180°C / 350°F for 10-15 minutes.
