For a superb traditional Italian supper, slow-cook Mike Robinson's glorious Bolognese sauce
Servings: 2
Level of difficulty: Easy
Preparation Time: 45 minutes
Cooking Time: 2 hours 30 minutes
Ingredients
For the Bolognese
50ml Olive oil
200g Buccleuch Steak Mince
2 red onions
4 garlic cloves
1 tsp tomato puree
1 tbsp chopped thyme leaves
100ml Red wine
400g Italian tinned plum tomatoes
For the spaghetti
200g spaghetti
2 tbsp Olive oil
grated Parmesan cheese, to serve
Method
1. Heat the oil in a heavy saucepan and fry the beef until lightly browned. Remove from the pan and pour in the remaining oil
2. Add the onion and garlic and cook over a gentle heat for 20 minutes, until softened.
3. Return the beef to the saucepan and stir in the tomato puree, thyme, red wine and chopped tomatoes. Cook for 2 hours on a very low heat, until the mixture is dark, rich, and glossy.
4. Cook the pasta according to the instructions on the packet. Drain and toss in the oil. Serve immediately with the Bolognese sauce and freshly grated Parmesan cheese.
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