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Spaghetti Bolognaise

500 g topside steak, minced
2 tablespoons oil
2 onions, chopped
1 clove garlic, crushed
250 g tomatoes, skinned and chopped
2 tablespoons tomato paste
1½ cups beef stock
½ cup red wine, optional
2 bay leaves
1 teaspoon sugar
1 teaspoon salt
pinch pepper
250 g spaghetti
chopped parsley and grated Parmesan
cheese for serving

Fry meat in the hot oil with the onions and garlic until brown. Add tomatoes, tomato paste, stock, wine, bay leaves, sugar, salt and pepper. Simmer for 1½ hours. Place spaghetti into a large saucepan of boiling salted water. Boil for 10-12 minutes until tender, drain. Remove bay leaves from sauce. Spoon the Bolognaise sauce over the spaghetti when serving. Serve with a sprinkling of parsley and Parmesan cheese.