Traditional Spaghetti Bolognaise

Heat the oil in a large saucepan. Sauté the onions until soft and lightly golden. Add the garlic and the NoMU One For All and sauté for a further minute. Add the mince and sauté for for 15 – 20 minutes over medium heat, until well browned. (Don’t worry if the meat sticks a bit, when you add the wine it will release off the base of the pan and impart a delicious flavour). Add the wine and stir, scraping the base of the pot to release any pieces that may be stuck. Add the carrots and tomatoes, turn down the heat to moderate and simmer for 45 minutes to an hour, adding the stock bit by bit and allowing the liquid to be absorbed before adding more. Add the sugar, lemon zest and juice and season with salt and pepper. Serve with hot spaghetti, Italian parsley and a generous sprinkling of grated parmesan cheese.

Serves: 4

Traditional Spaghetti Bolognaise

Ingredients