By Dr. Karen Lindsay and Professor Fionnuala McAuliffe
500g lean minced beef
1 tbsp olive oil
1 onion, peeled and diced
2 cloves of garlic, peeled and finely chopped
Salt and freshly ground black pepper
200g chestnut mushrooms, chopped
1 red pepper, deseeded and roughly chopped
1 carrot, peeled and finely chopped
400g tin of chopped tomatoes
1 tbsp tomato puree
200ml red wine
300ml beef stock
Fresh basil leaves, torn up
240g wholegrain spaghetti
50g grated parmesan cheese
- Pour the olive oil into a large saucepan on a high heat. Add the mince, searing quickly until well browned and then remove with a slotted spoon and set aside.
- Reduce the heat to medium, add the onion and garlic, cover with a lid and gently fry for 6-8 minutes, stirring occasionally until soft.
- Return the mince to the pan, season with salt and pepper, and then add the mushrooms, pepper and carrots. Stir for 2 minutes then add the tinned tomatoes, tomato puree, red wine and stock.
- Bring to the boil then reduce the heat to medium and allow to simmer for 30 minutes or until the meat is well cooked and the sauce has thickened slightly.
- Meanwhile, cook the spaghetti in a large saucepan of boiling water for 10 minutes or until al dente. Drain, return the spaghetti to the saucepan and cover with a lid to keep warm.
- When the mince is cooked, stir in half the basil leaves and check the seasoning. Divide the spaghetti between plates, top each with the Bolognese sauce and garnish with the remaining basil leaves and a little grated parmesan.
Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at National Maternity Hospital Dublin.
Dr. Karen Lindsay is a Postdoctural Fellow