20 minute spaghetti bolognese

I don’t like to brag but I make a mean Bolognese sauce that tastes like its been cooking away all day with me slaving over it. But truth be told its really quick and easy thanks to my laziness and my food processor. Eat your heart out Nigella!

So this is how you make it, step by step.

1. Put a pot of salted water on to boil for the spaghetti.

2. Now toss your minced beef into a pot (I use my electric wok) with a little oil and allow it to brown. Keep an eye on it and stir if necessary so it doesn’t stick. But you don’t have to ‘waych’ it and be active in its browning.

3. Meanwhile, chuck a quartered peeled onion, a couple of bell peppers seeds removed, a teaspoon of minced garlic, a stick of celery halved, a teaspoon of tomato paste, a handful of mushrooms, a good glug of worcestershire sauce, 2 crumbly beef stock cubes, a teaspoon of mixed herbs and a pinch of salt into the food processor. Add a tin of tomatoes and 2 cups of water and hit the purée button. you’ll notice I keep my mushrooms separate from the purée mixture and add them straight to the mince beef cos I like them chunky.

4. Check and stir the frying beef. If the water is boiling for the spaghetti add it to the pot.

5. Now add the contents of the food processor and stir to combine. Allow to bubble away until you’re ready to serve it. About 10 minutes. Check every now and then that it’s not catching on the bottom of the pot.

6. Make and drink a cup of tea.

7. Drain the spaghetti and take bolognese sauce off the heat. Serve immediately with garlic bread if you like it and grated Parmesan cheese.

Bright blessings,

Mama R

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