Josh's Spaghetti Bolognese

Ingredients

• Spaghetti (your preferred brand)
• Olive oil
• 1 small onion (or 1/2 large onion), finely chopped
• Fresh garlic (about 1/2 bulb, finely chopped)
• 500g room-temp beef mince
• 1 tin whole Italian tomatoes or chopped tomatoes
• 1 sachet tomato paste (roughly 7g)
• 1/2 beef or chicken stock cube
• A splash of red or white wine (white works great)
• Optional: grated celery + grated carrot (a handful each)
• 2 tbsp dried oregano
• 1 fistful fresh basil leaves (dried basil also works)
• Salt (for pasta water and final seasoning)

Method

Herb note: no strict amount. Good range is more than 1 tbsp and less than 1/2 cup total, with a practical guide of 2 tbsp dried oregano and 1 fistful fresh basil leaves.

1. First, get your pot of water on to boil.
2. While it heats, chop onion and garlic, and warm up a frying pan.
3. Add onion first and cook in olive oil over medium-high heat, stirring until translucent (not browned).
4. When onion is about halfway cooked, add garlic so it does not burn.
5. Finish cooking onion + garlic, then remove both to a plate.
6. Heat pan well and add room-temp mince. Brown it properly, aiming for about 1/3 browned bits.
7. If very fatty, drain excess fat (not repeatedly into sink drains).
8. Return onion+garlic.
9. Once mince is cooked, add the rest: 1 sachet tomato paste (roughly 7g), 1 tin whole Italian or chopped tomatoes, 2 tbsp dried oregano, 1 fistful fresh basil leaves (or dried basil), and stir.
10. Add 1/2 stock cube and a splash of wine. Add celery/carrot if using.
11. Keep at a gentle bubble (not boiling).
12. Simmer as long as you like, stirring occasionally. If sticking, lower heat. Lid optional for long simmer.
13. Salt pasta water to ~1% (about 15 to 20g for ~1.5 to 2L) and taste the water.
14. Add spaghetti without breaking. Cook until just under al dente, then drain and serve with sauce.