everyday recipes

1960s recipe: Spaghetti bolognese

1960s recipe: Spaghetti bolognese
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Serving Size:
Cuisine type: italian
Cooking time: less than 30 minutes
Course: main
Favourite flavours: pasta
Season: all year round

1960s recipe: Spaghetti bolognese
INGREDIENTS

2 tablespoons olive oil
2 bacon rashers, trimmed, finely chopped
1 onion, finely chopped
2 garlic cloves, crushed
100g buttons mushrooms, finely chopped
1 small carrot, peeled, finely chopped
1 stalk celery, trimmed, finely chopped
500g beef mince
700g jar tomato passata
½ cup red wine
2 tablespoons tomato paste
2 teaspoons sugar
1 bay leaf
1 tablespoon chopped parsley
375g spaghetti
Chopped fresh parsley, grated parmesan cheese, to serve
METHOD

  1. Heat oil in a large frying pan on high. Sauté bacon, onion and garlic for 2-3 minutes, until onion is tender. Mix in mushrooms, carrot and celery and sauté for 2-3 minutes more. Add mince and cook for 4-5 minutes, until browned, breaking up lumps with the back of a spoon.

  2. Stir in passata, wine, tomato paste, sugar and bay leaf. Simmer for 10-15 minutes, until thickened. Stir parsley through and season to taste.

  3. Meanwhile, cook spaghetti in a large saucepan of boiling, salted water for 8-10 minutes, following packet instructions. Drain well. Serve spaghetti with sauce, sprinkled with parsley and accompanied with parmesan cheese.



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