- 1 tbsp oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 celery sticks, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 red chilli, finely chopped (if you want less spice just add ½ the chilli)
- 500g lean beef mince
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 2 tbsp Worcestershire sauce
- 1 glass red wine, or equivalent amount of stock
- 400g can chopped tomato
- 500g pack penne pasta
- grated cheddar, to serve
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Heat the oil in a pan, then add the onion, garlic, celery and chilli. Cook gently for 5-10 mins until soft.
Up the heat and throw in your beef mince. Cook until just coloured, then add the Worcestershire sauce, red wine or stock and tinned tomatoes. Slowly cook the bolognese for 30 mins-1 hr – depending how much time you have, but longer will taste better.
Boil some water, add in your pasta and cook according to pack instructions. Drain, then throw the pasta into the pan with the sauce and mix it all together. Dish up and serve with lashings of grated cheese over the top. Heaven!