Light Spaghetti Bolognese

• olive oil↗3 tbsp tbsp
• beef mince↗300g g
• pork mince↗200g g
• large shallots↗2

  finely chopped

• garlic cloves↗2-3

  minced

• passata↗500g g
• tomato purée↗1 tbsp tbsp
• red wine↗100ml ml
• dried oregano↗1 tsp tsp
• spaghetti↗400g g
• parmesan↗50g g

  finely grated

• a few basil leaves

Step-by-step instructions

1. 1

   Add 1 tbsp of oil to a large saucepan over medium‑high heat, add the beef and fry until a nice golden crust forms. Transfer to a dish and repeat with 1 tbsp of oil and the pork. Add the pork to the meat in the dish and return the saucepan to the heat with the remaining oil. Reduce the heat and cook the shallot 8‑10 minutes or until very soft, then add the garlic. Return the meat to the saucepan and add the passata, purée, wine and oregano. Stir, cover and simmer on low heat, stirring occasionally, for 45 minutes.

2. 2

   Cook the spaghetti according to the package instructions, then stir half the parmesan into the Bolognese. Add a spoonful of pasta water to the sauce to thin it if it seems too thick, then drain the spaghetti. For better flavor, transfer the pasta to the sauce, mix everything together to coat, and season well (or serve the sauce on top). Add the remaining parmesan and a few basil leaves.