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How to make the Best Spaghetti Bolognese

An Easy to Follow Recipe to Enjoy Time and Time Again!

Shopping List

image of Bolognese on a plate
400g Minced Beef
200g Minced Pork
2 Carrots (diced finely)
2 Onions (chopped finely)
2 Garlic Cloves
2 Celery Sticks
150g Tomato Puree
800g Tinned Italian Plum Tomatoes
2 Bay Leaves
250ml Beef Stock
250ml Dry White Wine
Worcestershire Sauce
Tabasco Sauce
Salt & Pepper
Olive Oil
Heaped Tablespoon Oregano
Fresh Basil
Grated Parmigiano Reggiano or Pecorino Romano Cheese.

How to Prepare

image showing ingredients

Mix the minced meats in a bowl massaging the strands with your fingertips, this will stop it having the appearance of worms when cooking and tenderise the fibres.

Heat a large pan and add the mixed minced meat. Brown thoroughly then remove from the pan with a slotted spoon to drain using a sieve to drain off excess fat.

Add olive oil to cover the pan base, turn down the heat and add the onions, after a few minutes they'll become translucent. Add the celery, carrots and garlic. Season well with salt and pepper, add the bay leaves and stir together.

Return the meat to the pan, stir in the tomato pureee and allow to cook for five minutes or so. Once heated through pour in the wine and mix in the oregano. Allow the alcohol to evaporate leaving just the flavour. You can use red wine but the flavour is actually better using white wine.

Once the alcohol has cooked off add the tomatoes (either break them down with a spoon or chop before adding, Worcestershire Sauce and Tabasco. Add the stock and stir well and let the sauce simmer covered for about an hour and a half on a low heat.

Serving Your Spaghetti Bolognese

image of bolognese on plate

Use the best spaghetti you can, allowing approximately 100g per serving per person. Remove and drain the spaghetti in a colander a couple of minutes before the packets stated cooking time for perfect 'al dente' pasta. Traditionalists can use Tagliatelle, but in fact most pastas will accompany the sauce perfectly.

For each serving transfer enough Bolognese sauce for each person to a separate pan then add the drained pasta to the sauce and mix together well. Adding a couple of spoonfuls of the pasta cooking water to the sauce will stop the pasta sticking.

Serve with freshly grated Parmigiano or Pecorino cheese, a drizzle of Olive Oil and freshly torn Basil leaves.

Left over sauce will keep well in the fridge and the flavour matures so, have it again in the next day or two. Alternatively freeze any left over sauce and you have a ready made supper.

How to Dice Onions Evenly

chopped onions

To chop onions finely and evenly, first peel and halve them.

Place the onion flat side down on a chopping board and cut vertically through the flesh but not all the way to the root. Slice horizontally and then chop to make evenly diced onion.

How to Crush Garlic with a Knife

a lot of garlic chopped

The best way to prepare crushed garlic is finely chop it then sprinkle with coarse sea salt. Using the flat of a chefs knife grind into a paste using an off-centre downward motion. The knife should have a flexible blade to do this. Garlic prepared this way has a much nicer mellow flavour than using a garlic crusher.

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