Bolognese with a difference

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Good Food

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1. Heat the olive oil in a large pan and cook the chopped onion, garlic and chopped celery for 3-4 minutes over a medium heat until the onion has softened slightly. Tip in the lean minced beef and cook, stirring occasionally, for 3-4 minutes until browned all over. Stir in the sun-dried tomato paste and cook for 1 minute.
2. Add the chopped tomatoes. Pour the beef stock into the empty tomato can, swish around then add to the pan. Stir in the pitted black chopped olives. Bring to the boil, reduce the heat, then cover and simmer gently for 35-40 minutes, until very tender. Season well and stir in a handful of fresh torn basil leaves.
3. Toss with cooked spaghetti and serve.

Latest comments and suggestions

• smokey67

  03 November 2007

  smokey67 rated this recipe

  

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• Girl Flower

  06 November 2007

  Girl Flower rated this recipe

  

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• nn.dmt

  13 November 2007

  nn.dmt rated and commented on this recipe

  

  Hmm, doesn't seem too popular with previous raters but I use this recipe on a weekly basis pretty much, and love it - although I am a bit of a cooking noob...

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• skyblues

  16 November 2007

  skyblues rated and commented on this recipe

  

  very good and easy to make,

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• Charlie S

  11 February 2008

  Charlie S rated and commented on this recipe

  

  Very tasty with a lovely rich tomato sauce. I added some Worcestershire sauce and chopped mushrooms. I also used this as the base for a lasagne.

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• Glenys

  12 March 2008

  Glenys rated and commented on this recipe

  

  Didn't go down too well with me but my husband loved it - I felt it was just a bit too rich for my liking. Will try again but try to adapt the recipe a little to suit my own taste.

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• Rachel

  25 September 2008

  Rachel rated and commented on this recipe

  

  Delicious-this has become our tried and tested bolognese recipe from the first time we made it!

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• chef neily t

  14 October 2008

  chef neily t rated and commented on this recipe

  

  nice but better if you use pork mince, it absorbs the flavours more than beef. also add some small cubes of carrot for a crunchy texture

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• Allison

  23 April 2009

  Allison commented on this recipe

  This recipe has become a firm favourite with the family. It is so easy to make. We are not keen on olives so leave them out and you can make this in advance. Brilliant taste!!

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• MikeDWhite171

  03 May 2009

  MikeDWhite171 rated this recipe

  

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• khitajrah

  30 July 2009

  khitajrah rated and commented on this recipe

  

  Quite lovely indeed!

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• gemz84

  14 November 2009

  gemz84 rated and commented on this recipe

  

  clean plates all round here. very tasty but substituted the olives with carrot and added a splash of worcestershire sauce

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Ingredients

• 2 tbsp olive oil
• 1 onion
• 2 crushed garlic cloves
• 1 stick, finely chopped celery
• 450g minced beef
• 2 tbsp sun-dried tomato paste
• 400g can chopped tomatoes
• 150ml beef stock
• 50g chopped olives
• handful fresh basil leaves
• spaghetti , to serve

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Serves 4

Preparation and cooking times

Ingredients

• 2 tbsp olive oil
• 1 onion
• 2 crushed garlic cloves
• 1 stick, finely chopped celery
• 450g minced beef
• 2 tbsp sun-dried tomato paste
• 400g can chopped tomatoes
• 150ml beef stock
• 50g chopped olives
• handful fresh basil leaves
• spaghetti , to serve

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