Spaghetti Bolognese
Directions
- 1Brown off the mince in a pot over high heat with 1 tbsp olive oil, salt, and pepper, refraining from moving or breaking down the mince too early to allow it to catch color and caramelize.
- 2Brown off the mince in a pot over high heat with 1 tbsp olive oil, salt, and pepper, refraining from moving or breaking down the mince too early to allow it to catch color and caramelize.
- 3Brown off the mince in a pot over high heat with 1 tbsp olive oil, salt, and pepper, refraining from moving or breaking down the mince too early to allow it to catch color and caramelize.
- 4Once caramelized, transfer the mince to a bowl lined with paper towel to strain the fat, ensuring no oily film on your lips when you eat it.
- 5Once caramelized, transfer the mince to a bowl lined with paper towel to strain the fat, ensuring no oily film on your lips when you eat it.
- 6Once caramelized, transfer the mince to a bowl lined with paper towel to strain the fat, ensuring no oily film on your lips when you eat it.
- 7Add the mirepoix (onion, carrot, and celery) to the pot with another tablespoon of olive oil and sauté with the seasonings until soft.
- 8Add the mirepoix (onion, carrot, and celery) to the pot with another tablespoon of olive oil and sauté with the seasonings until soft.
- 9Add the mirepoix (onion, carrot, and celery) to the pot with another tablespoon of olive oil and sauté with the seasonings until soft.
- 10Add the garlic and cook for 30 seconds to avoid it burning and turning bitter.
- 11Add the garlic and cook for 30 seconds to avoid it burning and turning bitter.
- 12Add the garlic and cook for 30 seconds to avoid it burning and turning bitter.
- 13Add the tomato paste and cook it out for a minimum of 2 minutes to bypass its tartness and to caramelize the sugars, noting that more paste equals more richness.
- 14Add the tomato paste and cook it out for a minimum of 2 minutes to bypass its tartness and to caramelize the sugars, noting that more paste equals more richness.
- 15Add the tomato paste and cook it out for a minimum of 2 minutes to bypass its tartness and to caramelize the sugars, noting that more paste equals more richness.
- 16Add the beef back in and stir to combine.
- 17Add the beef back in and stir to combine.
- 18Add the beef back in and stir to combine.
- 19Add the cherry tomatoes, milk, beef stock pot, water, and bay leaves, then simmer with the lid on for at least 30 minutes for best results.
- 20Add the cherry tomatoes, milk, beef stock pot, water, and bay leaves, then simmer with the lid on for at least 30 minutes for best results.
- 21Add the cherry tomatoes, milk, beef stock pot, water, and bay leaves, then simmer with the lid on for at least 30 minutes for best results.
- 22After 30 minutes, remove the lid and start cooking the pasta in heavily salted water until al dente, allowing the sauce to reduce and thicken.
- 23After 30 minutes, remove the lid and start cooking the pasta in heavily salted water until al dente, allowing the sauce to reduce and thicken.
- 24After 30 minutes, remove the lid and start cooking the pasta in heavily salted water until al dente, allowing the sauce to reduce and thicken.
- 25Add the al dente pasta into the sauce and give it a good stir, as the residual heat will continue to cook the pasta.
- 26Add the al dente pasta into the sauce and give it a good stir, as the residual heat will continue to cook the pasta.
- 27Add the al dente pasta into the sauce and give it a good stir, as the residual heat will continue to cook the pasta.
- 28Serve the spaghetti bolognese topped with freshly grated Parmesan and fresh basil.
- 29Serve the spaghetti bolognese topped with freshly grated Parmesan and fresh basil.
- 30Serve the spaghetti bolognese topped with freshly grated Parmesan and fresh basil.
Ingredients
- 400 g Spaghetti
- 400 g Spaghetti
- 400 g Spaghetti
- 2 tbsp Olive oil
- 2 tbsp Olive oil
- 2 tbsp Olive oil
- 500 g Quality beef mince
- 500 g Quality beef mince
- 500 g Quality beef mince
- 1 Red onion, finely diced
- 1 Red onion, finely diced
- 1 Red onion, finely diced
- 2 stalks Celery, finely diced
- 2 stalks Celery, finely diced
- 2 stalks Celery, finely diced
- 1 Carrot, finely diced
- 1 Carrot, finely diced
- 1 Carrot, finely diced
- 2 tsp Dried basil
- 2 tsp Dried basil
- 2 tsp Dried basil
- 1 tsp Dried oregano
- 1 tsp Dried oregano
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 1 tsp Dried thyme
- 1 tsp Dried thyme
- 1 tsp Paprika
- 1 tsp Paprika
- 1 tsp Paprika
- 3 Large garlic cloves, finely diced
- 3 Large garlic cloves, finely diced
- 3 Large garlic cloves, finely diced
- 0.5 cup Tomato paste
- 0.5 cup Tomato paste
- 0.5 cup Tomato paste
- 400 ml Tinned tomatoes
- 400 ml Tinned tomatoes
- 400 ml Tinned tomatoes
- 0.5 cup Full fat milk
- 0.5 cup Full fat milk
- 0.5 cup Full fat milk
- 1 Beef stock pot
- 1 Beef stock pot
- 1 Beef stock pot
- 2 cups Water
- 2 cups Water
- 2 cups Water
- 0.5 tbsp Sugar
- 0.5 tbsp Sugar
- 0.5 tbsp Sugar
- 2 Bay leaves
- 2 Bay leaves
- 2 Bay leaves
- Freshly grated parmesan
- Freshly grated parmesan
- Freshly grated parmesan
- Fresh basil
- Fresh basil
- Fresh basil
- Salt
- Salt
- Salt
- Pepper
- Pepper
- Pepper
Equipment
Cutting boardKnifePotWooden spoonSpatulaTongs
Tips
- Swap out brown onion for red onion for added sweetness.
- Add carrot and celery to make a mirepoix.
- Use good quality mince and brown it off over high heat until caramelized, then remove from the pan and strain the fat.
- Cook out the tomato paste for at least two minutes to bypass tartness and caramelize sugars.
- Add half a cup of milk to the sauce for a luxurious and comforting mouthfeel.
- Simmer the sauce with the lid on for at least 30 minutes for best results.
- Remove the lid while cooking the pasta to allow the sauce to reduce and thicken.
- Add the pasta into the sauce while it's al dente; the residual heat will continue to cook the pasta.