Spaghetti Bolognese

Instructions

1. 1
   

   Peel and chop the onions, slice the mushrooms, and crush the garlic so the sauce can build without pauses.

2. 2
   

   Heat the olive oil in a large pan over fairly high heat. Add the onions and fry for 3 to 4 minutes, stirring now and then, until softened and just starting to color.

3. 3
   

   Add the garlic and minced beef and fry for about 5 to 6 minutes, breaking the mince up with a spoon, until browned all over with no pink remaining; browning builds the deep, savory base of the sauce.

4. 4
   

   Add the mushrooms and dried oregano and cook for another 2 minutes, until the mushrooms begin to soften.

5. 5
   

   Stir in the canned tomatoes, hot beef stock, tomato puree, and Worcestershire sauce. Bring to the boil, then reduce the heat, cover, and simmer for 30 minutes, stirring occasionally, until the sauce is thick and rich; the long, gentle simmer melds the flavors and tenderizes the beef.

6. 6
   

   Meanwhile, cook the spaghetti in a large pan of boiling water according to the package instructions, until al dente. Drain well, return it to the pan, and add a dash of olive oil to keep the strands from sticking.

7. 7
   

   Stir the meat sauce through the spaghetti until every strand is coated.

8. 8
   

   Serve in hot bowls and pass the Parmesan around for sprinkling on top.

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