Spaghetti Bolognese

Name: Spaghetti Bolognese
Total time: 30 min
Cuisine: Italian
Ingredients: 400 g Spaghetti; 2 tbsp Olive oil; 500 g Quality beef mince; 1 Red onion, finely diced; 2 stalks Celery, finely diced; 1 Carrot, finely diced; 2 tsp Dried basil; 1 tsp Dried oregano; 1 tsp Dried thyme; 1 tsp Paprika; 3 Large garlic cloves, finely diced; 0.5 cup Tomato paste; 400 ml Tinned tomatoes; 0.5 cup Full fat milk; 1 Beef stock pot; 2 cups Water; 0.5 tbsp Sugar; 2 Bay leaves; Freshly grated parmesan; Fresh basil; Salt; Pepper

30m

Serves 1

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Spaghetti Bolognese

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30m

Serves 1

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.
2Once 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.
3Add the mirepoix (onion, carrot, and celery) to the pot with another tablespoon of olive oil and sauté with the seasonings until soft.
4Add the garlic and cook for 30 seconds to avoid it burning and turning bitter.
5Add 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.
6Add the beef back in and stir to combine.
7Add 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.
8After 30 minutes, remove the lid and start cooking the pasta in heavily salted water until al dente, allowing the sauce to reduce and thicken.
9Add the al dente pasta into the sauce and give it a good stir, as the residual heat will continue to cook the pasta.
10Serve the spaghetti bolognese topped with freshly grated Parmesan and fresh basil.

Ingredients

400 g Spaghetti
2 tbsp Olive oil
500 g Quality beef mince
1 Red onion, finely diced
2 stalks Celery, finely diced
1 Carrot, finely diced
2 tsp Dried basil
1 tsp Dried oregano
1 tsp Dried thyme
1 tsp Paprika
3 Large garlic cloves, finely diced
0.5 cup Tomato paste
400 ml Tinned tomatoes
0.5 cup Full fat milk
1 Beef stock pot
2 cups Water
0.5 tbsp Sugar
2 Bay leaves
Freshly grated parmesan
Fresh basil
Salt
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.

Spaghetti Bolognese

Spaghetti Bolognese

Directions

Ingredients

Equipment

Tips

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