Weeknight Bolognese
Ingredients
Main
Spaghetti
180 g
5% Beef Mince
300 g
Olive Oil
1 tbsp
Anchovy Fillets
2 piece
Capers
1 tbsp
Garlic Cloves (sliced)
3 piece
Chilli Flakes
1 tsp
Tomato Paste
1 tbsp
Bone Broth
100 g
Onion
1 piece
Carrot
1 piece
Celery
1 stick
Bay Leaf
1 piece
Rosemary
1 sprig
Tinned Tomatoes
200 g
Parmesan
30 g
Instructions
Prepare soffrito
Add the garlic, onion, carrot and celery to a food processor and pulse until finely chopped.
Boil pasta water
Place a large saucepan of salted water onto boil.
Brown the beef
Set a large frying pan over medium heat. Once hot, add olive oil. Brown the beef mince for a few minutes.
Cook soffrito and aromatics
Push beef to one side, add soffrito and cook a few more minutes. Add anchovies, chilli flakes and tomato paste. Cook 5 minutes.
Simmer sauce
Add herbs, bone broth and tinned tomatoes. Leave to simmer while pasta cooks.
Cook pasta
Cook spaghetti in boiling salted water until al dente.
Combine and emulsify
Add drained pasta to sauce with a ladle of pasta water. Toss vigorously until emulsified. Remove from heat and toss through parmesan until thick and glossy. Adjust consistency with more pasta water if needed.
Serve
Season with salt and black pepper. Divide between 2 bowls and finish with extra parmesan.
Original recipe
Storage
Sauce can be made ahead and reheated. Store pasta and sauce separately for best texture.
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