Ingredients for Spaghetti Bolognese 🍝
- 500 g beef mince
- 250 g pork mince (or mix veal and pork mince)
- 1/2 cup beef stock (optional if using red wine)
- 4 leaves fresh basil
- 1-2 tablespoons Italian herbs
- 1 cup red wine
- 1 large onion
- 1 large carrot (or two medium ones)
- 1 stalk celery
- 1 cup grano (or Parmesan or similar)
- 750 ml passata
- 500 g linguine (or fettuccine)
- 1-2 teaspoons chilli flakes
- 3 tablespoon tomato concentrate (paste)
- 3-5 minced garlic cloves
- 1 salt and pepper to taste
Cooking Instructions for making Spaghetti Bolognese 🍝
Start by heating your pot or pan to medium-low heat. Add olive oil to generously line the bottom of the pan.
Add your soffrito (minced carrot, celery, onion) and cook until translucent. Add your garlic and cook for another 1-2 mins until fragrant and slightly golden.
Add your meat and break up until to desired consistency. Once complete, immediately add tomato paste and stir generously allowing to cook for 2-3 mins.
Turn the heat up to medium and add in stock, wine, passata, chopped basil, Italian herbs, chilli flakes and stir until combined.
Allow to cook on either low for 1-2 hours (add more stock or wine if it reduces too much) or medium for 1 hour, stirring occasionally. Monitor the consistency of the sauce, add salt and pepper as you go. It is likely if you taste it too soon, it won’t taste of much, the flavour comes in the reduction.
As you approach your desired consistency, which should be still loose but not watery, begin to boil water separately for your pasta. Add salt to your pasta water and cook for approx. 10 on boiling heat.
Sprinkle and mix any amount of grano into the sauce just before serving, allowing to melt. Serve immediately over cooked pasta with grano and freshly chopped basil.
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