Everyone has fond memories of spaghetti bolognese, or ‘spag bol’ as it is affectionately known around these parts. Bolognese Ragu originally meant that this was the sauce associated with the Bolognese region of Italy, but this pasta sauce has become synonymous with Italian cuisine for most westerners! Many traditional recipes for Bolognese sauce include milk or cream, but this recipe eschews the dairy though in favour of more powerful flavour.
Bolognese sauce doesn’t just have to be associated with spaghetti of course! Try pairing it with any hearty pasta like tagliatelle, pappardelle or even gnocchi. This recipe is a little complex but don’t let that put you off – it is a hearty, satisfying sauce perfect for cold winter nights or al fresco summer lunches alike.
Recipe: Spaghetti Bolognese
Ingredients
- 1 brown onion, finely diced
- 1 large carrot, finely diced
- 1 red pepper, finely diced
- 1 rasher bacon, finely diced
- 2 fresh, ripe tomatoes, coarsely chopped
- Large tin (800g) whole tomatoes or tomato passata
- ½ cup red wine
- 1 cup beef or vegetable stock
- 1 Bay leaf
- 1 teaspoon fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1 fresh red chilli, finely diced
- ½ lb (250g) pound pork mince
- ½ lb (250g) pound beef mince
- Salt and pepper
- Olive oil
Instructions
- Over medium heat, sauté the onion, carrot, bacon, red pepper, garlic, rosemary, bay leaf and chilli in 2 Tbsp olive oil. Cook until the onion is transparent and starting to brown.
- Add the chopped fresh tomatoes and red wine and sauté for another 2 minutes.
- Add the tinned tomatoes or sauce and the stock. Reduce the heat and simmer while stirring occasionally until the sauce has thickened and reduced – around half an hour.
- Add salt and pepper to taste.
- Serve over your choice of pasta, topped with freshly grated parmesan and black pepper.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Diet tags: High protein
Number of servings (yield): 6
Culinary tradition: Italian
