Spaghetti Bolognese has got to be my favourite meal. I’ve tried quite a few recipes over the years but, after much experimentation, this has to be the best. I use a food processor to speed things up, but you can chop the ingredients with a knife if you fancy.
Spaghetti Bolognese
Ingredients
- 1 carrot large
- 2 sticks celery
- 1 onion medium size
- 2 tbsp olive oil
- 3 cloves garlic crushed
- 500 g minced beef lean
- 1 large glass of red wine or 1 of those small taster wine bottles
- 2 can chopped tomatoes
- 1/2 cup beef stock
- 1 tbsp dried oregano
- worcestershire sauce
- 2 bay leaves
- salt to taste
- ground black pepper to taste
- parmesan cheese to taste
Instructions
Soffritto
- Put the Onion, Carrot and Celery in the food processor and blend until it’s a finely diced (or chop them with a knife)
- Add the olive oil to a large saucepan on a medium heat
- Add the Onion, Carrot and Celery mixture to the pan and sauté for 5 mins
- Whilst, cooking, chop the garlic
- Add the chopped garlic to the pan and continue to cook a few a few mins
Meat
- Increase to a high heat, split the meat into 3 portions and add each portion a few minutes apart – doing it this way gives you the best of both worlds from the “should I brown my meat” argument.
- Once the first two portions are brown and the third is a still pink…
- Add the Red wine and let the liquid evaporate (2-3 mins)
Sauce
- Add the Chopped tomatoes, beef stock, oregano and bay leaves
- Give 2-3 shakes of the Worcestershire sauce (more if you prefer)
- Add salt and pepper to taste
- Turn the heat to a very low simmer, keep the lid on but askew and cook for at least 45 mins but aim for a good 1.5-2 hours
Pasta
- Cook the spaghetti according to packet instructions and serve with grated Parmesan cheese