Spaghetti Bolognese
The traditional Italian meat and tomato pasta that is an absolute classic dish worldwide.
Equipment
- 1 large pot or dutch oven or frypan (must be deep)
Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 6 garlic cloves diced
- 500g /1.1lbs beef mince
- 500g /1.1lbs pork mince
- 3 anchovies (optional)
- 1 cup red wine
- 2x 700g/1.5lb jars of tomato passata/puree
- 1 cup water
- 2 tbsp beef stock powder (I use continental)
- 1½ tbsp italian herb mix (or use parsley, oregano, basil, thyme to make 1½ tbsp)
- 1 tsp black pepper (fresly ground)
- 1 tsp salt
- 1 cup milk
- 2 tsp sugar
- Parmigiano Reggiano to serve (can also use parmesan or pecorino romano)
Instructions
- In your large pot, add the oil and heat on med-high. Once oil is hot, add onion and cook for 3 minutes. Add garlic and cook for a further 2 minutes.
- Add your beef mince, pork mince and anchovies. Break up the mince into small chunks using your spoon. Keep cooking the meats until they are all cooked through. Add the wine, and cook until it is almost completely reduced to almost nothing.
- Add the 2 jars of passata to the pot. With the 1 cup of water, clean out each jar by filling it with the water, putting the lid on, shaking to release any tomato product. Do the same with both jars. Pour the tomatoey water into the pot. Add all the spices and herbs. Add the stock powder, sugar and milk. Stir very well.
- Simmer this mixture on medium for 45-60 minutes, stirring every 5 minutes. You will know it's done when the sauce has reduced, and the filling looks like a meat pie filling (mostly meat a little bit of gravy).
- To serve, cook 100-125g of spaghetti per serve, as per packet instructions. Mix cooked and drained spaghetti and heated bolognaise together before serving. Top generously with finely grated parmigiano reggiano to serve. Any extra bolognese can be portioned up and frozen, this freezes perfectly.