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Beltsander Spaghetti Bolognese

Beltsander Spaghetti Bolognese
24/05/2016 James Darbourne

INGREDIENTS 

2 Cans of chopped tomatoes

4 Sticks of celery
2 Carrots (200g)
2 Small red onions (120g)
4 Cloves of garlic
5g Dried rosemary
60mls Red wine
10mls Balsamic vinegar
1 Beef stock cube
METHOD
Put a large pot on a low heat, finely chop the onion, celery, carrots and garlic and add to the pot. Allow them to sweat (gently cook) down for about
15 minutes or so.
Turn the heat up slightly to a medium heat and add the balsamic vinegar and red wine, allow it simmer and reduce for 5 minutes.
Screen Shot 2016-05-05 at 10.18.42
Add the beef mince keeping it moving around the pot, breaking it up and allowing it to brown evenly.
Finally add the 2 cans of tomatoes, rosemary, the beef stock cube, season with salt and pepper and add 100mls of water.
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Turn the heat down and allow it simmer gently for about 15-20 minutes. at this stage the longer it simmers, the more intense the flavour will
become.
While the sauce is simmering put a large pot of water on a high heat to boil, then add the pasta and allow it to cook for 8-12 minutes, test a small
piece to make sure its done to your liking.
Serve the pasta with the sauce and (if you have the macros) a handful of grated parmesan cheese.
Screen Shot 2016-05-05 at 10.18.27
RECIPE COURTESY OF THE BELTSANDER

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