SPAGHETTI BOLOGNESE

• servings: Serves 4

Ingredients

3 tbsp olive oil

500 g (1 Ib) minced beef

1 large onion, finely chopped

2 celery stalks, sliced

1 tbsp plain flour

2 garlic cloves, crushed

90 g (3 oz) tomato purée

150 ml (¼4 pint) beef stock

150 ml (14 pint) red wine

1 x 400 g (13 oz) can chopped tomatoes

1 tbsp redcurrant jelly

salt and black pepper

500 g (1 lb) spaghetti

grated Parmesan cheese to serve

Directions

Heat 2 thsp of the oil in a saucepan. Add the minced beef, onion, and celery, and cook, stirring, for 5 minutes or until the beef is browned. Add the flour, garlic, and tomato purée, and cook, stirring, for about 1 minute.

Pour in the stock and wine. Add the tomatoes, redcurrant jelly, and salt and pepper to taste, and bring to a boil. Cook, stirring, until the mixture has thickened.

Lower the heat, partially cover the pan, and simmer very gently, stirring occasionally, for about 1 hour.

Meanwhile, the spaghetti in boiling salted water for 8-10 minutes until just tender. Drain thoroughly.

Return the spaghetti to the saucepan, add the remaining oil, and toss gently to coat.

Divide the spaghetti among warmed serving plates and ladle some of the sauce on top of each serving. Sprinkle with a little Parmesan cheese and hand the remainder separately.