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2009 Week 1: Spaghetti Bolognese

Spaghetti Bolognese

1 Tbsp olive oil
300g lean beef mince
1 onion, finely chopped
4 large mushrooms, sliced
1 carrot, grated
400g tin tomatoes, chopped
230ml vegetable stock
2 tbsp tomato paste (low salt version) 
1/2 tsp Worcestershire sauce
1 tsp freshly ground black pepper
300g spaghetti (dried)
2 tbsp chopped fresh parsley

Heat the olive oil in a large saucepan over a medium heat.
Add the mince and fry for five minutes, stirring occasionally, until the mince is browned and the onions are softened.
Add the onion, mushrooms, and carrot, cook for around one minute.
Add tinned tomatoes, vegetable stock, tomato paste, Worcestershire sauce and freshly ground black pepper.
Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.
Place the spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain.
To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley. 

Click here to see photos of the teams and their meals from this episode