Spaghetti with roasted bolognese
Method
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Preheat the oven to 180C/160 fan/Gas 4.
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Heat the oil over a medium heat in a large roasting tin on the hob. Add the short ribs and fry for 3-4 minutes on all sides, or until browned all over. Add the onions and carrots, then transfer to the oven for 45 minutes.
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After 45 minutes, tuck the tomatoes and the whole garlic bulb into the roasting tin, pour in the beef stock and continue to cook for a further hour.
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Towards the end of the cooking time, cook the spaghetti according to the packet instructions, then drain well and set aside.
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Remove the beef ribs from the roasting tin and set aside on a chopping board to rest.
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Squeeze the garlic cloves from their skins into the roasting tin. Using a slotted spoon or fork, lightly squash the tomatoes and mix them and the garlic into the sauce.
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Slide the short-rib meat off the bones and cut it into strips. Return the meat to the roasting tin.
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Stir in the cooked pasta, then season with salt and freshly ground black pepper, and serve.
Ingredients
- 3 tbsp olive oil
- 2 beef short ribs
- 1 red onion, quartered
- 1 yellow onion, quartered
- 2 large carrots, cut into 4cm/2in batons
- 15 tomatoes, preferably heritage tomatoes of assorted colours
- 1 garlic bulb
- 500ml/18fl oz beef stock
- 500g/1lb 2oz dried spaghetti
- salt and freshly ground black pepper
Shopping List
Spaghetti with roasted bolognese
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Meat, fish and poultry