Spaghetti Bolognese

Spaghetti Bolgnese Recipe

• 500 grams mince beef
• 1 white onion
• 2 cloves of garlic
• 1 grated carrot
• 450ml of passata
• Salt and pepper
• 1 tablespoon of oil

To ensure that the onion is chopped correctly, simply cut the onion in half using a serrated kitchen knife, along the middle of the onion. Then, you should have two halves. Gently peel off the outer part of the onion, so that the only part that is left is completely white. Then place one of the onion halves on the chopping board, with the flat side of the onion facing down. Then start slicing the onion using the same serrated kitchen knife, make sure to cut it across the natural lines of the onion. Do this the same for the other half of the onion and make sure that all of the onion is finely chopped.

Once the onion has been finely chopped, pour one tablespoon of oil into a medium-sized frying pan. Then put the pan on a low heat and then put the chopped onions into the pan and let them fry for 8-10 minutes. It is imperative that you should start off on a low heat and then raise it so that they don't stick.

After two minutes of the onions frying, using a garlic crusher, crush two cloves of garlic into the onions.

Then add 500 grams of minced beef to the pan and let it fry until the beef mince is not pink anymore. It is imperative that the beef must not be pink when served. This could cause serious food poisoning because of bacteria like E. coli or salmonella.

Add about 450 ml of passata to the pan and stir using the utensil so that the passata is mixed into the rest of the mixture.

In this step, you need first peel a carrot, to make sure that there is no skin on the carrot. You also need to chop the ends off the carrot. Then, using a normal cheese grator, using the fine setting, grate the entire carrot and add it to the pan.

To season the dish correctly, you should try the mixture before seasoning it and then season appropriately.