The Hairy Bikers' spaghetti bolognese recipe
 The Hairy Bikers give us their simple recipe for a traditional spaghetti bolognese, purely a British invention, but a firm family favourite for decades. 500g/1lb 2 oz lean beef mince1 medium onion, finely chopped2 celery sticks, trimmed and finely sliced2 medium carrots, finely diced2 cloves garlic, finely chopped150g/5oz small portobello or chestnut mushrooms, wiped and sliced1 tbsp plain flour150ml/5 fl oz red wine1 x 400g/14oz can chopped tomatoes2 tbsp tomato purée1 beef stock cube1 tsp caster sugar1 tsp dried oregano or 1 tsp dried mixed herbs2 bay leaves375–450g/13oz-1lb dried spaghettisalt and freshly ground black pepperfreshly grated Parmesan, for serving 500g/1lb 2 oz lean beef mince 1 medium onion, finely chopped 2 celery sticks, trimmed and finely sliced 2 medium carrots, finely diced 2 cloves garlic, finely chopped 150g/5oz small portobello or chestnut mushrooms, wiped and sliced 1 tbsp plain flour 150ml/5 fl oz red wine 1 x 400g/14oz can chopped tomatoes 2 tbsp tomato purée 1 beef stock cube 1 tsp caster sugar 1 tsp dried oregano or 1 tsp dried mixed herbs 2 bay leaves 375–450g/13oz-1lb dried spaghetti salt and freshly ground black pepper freshly grated Parmesan, for serving Method Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic. Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown. Add the mushrooms and fry with the mince and vegetables for another 2–3 minutes. Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water. Crumble the stock cube over the top then add the caster sugar and herbs. Season with a few twists of freshly ground black pepper, stir well and bring to a simmer. When the liquid is bubbling, reduce the heat and simmer very gently for 30–40 minutes, uncovered, stirring occasionally.Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It’s important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10–12 minutes, or according to the packet instructions.While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper.Drain the spaghetti in a colander and divide between warmed bowls.Spoon the Bolognese sauce on top, sprinkle with freshly grated Parmesan cheese and serve immediately. Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic. Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic. Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown. Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown. Add the mushrooms and fry with the mince and vegetables for another 2–3 minutes. Add the mushrooms and fry with the mince and vegetables for another 2–3 minutes. Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water. Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water. Crumble the stock cube over the top then add the caster sugar and herbs. Crumble the stock cube over the top then add the caster sugar and herbs. Season with a few twists of freshly ground black pepper, stir well and bring to a simmer. Season with a few twists of freshly ground black pepper, stir well and bring to a simmer. When the liquid is bubbling, reduce the heat and simmer very gently for 30–40 minutes, uncovered, stirring occasionally. When the liquid is bubbling, reduce the heat and simmer very gently for 30–40 minutes, uncovered, stirring occasionally. Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It’s important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10–12 minutes, or according to the packet instructions. Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It’s important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10–12 minutes, or according to the packet instructions. While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper. While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper. Drain the spaghetti in a colander and divide between warmed bowls. Drain the spaghetti in a colander and divide between warmed bowls. Spoon the Bolognese sauce on top, sprinkle with freshly grated Parmesan cheese and serve immediately. Spoon the Bolognese sauce on top, sprinkle with freshly grated Parmesan cheese and serve immediately. Recipe tips If serving at the table, it’s a good idea to toss the spaghetti with a tiny amount of oil before transferring it to a serving dish as this will stop the pasta sticking together. Make sure you don’t add too much though, or the sauce will slide off the spaghetti.