My recipe for Spaghetti Bolognese is rich, thick and a delicious slow cooked indulgence perfect made in a large batch for a week of leftovers.
Spaghetti Bolognese
The Aussie classic of ‘Spag Bol’ makes an appearance on tables regularly and everyone has their own go-to recipe. This is my version that I have pretty much stuck to for longer than I can remember.
Things I think make for the ultimate Spaghetti Bolognese recipe are;
- Starting the cook off with bacon or prosciutto or even your favourite salami. It adds extra depth to the flavour.
- Using a mix of both pork and beef mince gives the perfect balance.
- Cooking in the oven for at least an hour really develops the flavours and allows everything to infuse the sauce. I first learnt this trick from Jamie Oliver and his Classic Spaghetti Bolognese. I think it works so much better than simmering on the stove top.
Spaghetti Bolognese
Description
My recipe for Spaghetti Bolognese is rich, thick and a delicious slow cooked indulgence perfect made in a large batch for a week of leftovers.
Ingredients
- splash olive oil
- 2 large slices bacon or prosciutto
- 1 onion, diced
- 2 cloves garlic, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 250g beef mince
- 250g pork mince
- 1/2 cup / 125ml red wine
- 1 kg tomatoes, finely diced
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 sprigs thyme
- salt & pepper
- 400g spaghetti
- Parmesan, freshly grated, to serve
- Parmesan to serve
Instructions
Pre heat oven 180°C.
In a large frypan, over medium heat, add the oil, bacon, onion and garlic. Cook for 5 minutes until softened, stirring occasionally with a wooden spoon.
Add both the beef and pork mince and cook until browned, breaking up the mince with the spoon as it cooks. I like my meat to be quite crispy and really brown at this stage.
Add the red wine to deglaze the pan, use your spoon to scrape along the bottom of the pot. Cook this out until you can no longer smell the alcohol.
Stir through the remaining ingredients, including salt and pepper, and bring to the boil. Cover with lid and place in the oven for 1 hour. Give it a check and a stir a couple of times during this hour, if it starts to look dry add a little water. Remove the lid and cook for a further 30 minutes, top up with a little water if needed.
Cook the spaghetti as per packet instructions (less 1 minute cook time as pasta will continue to cook in the sauce) and once everything is cooked stir the pasta through the sauce, along with a splash of the pasta cooking water to give thickness to the bolognese sauce.
Garnish with Parmesan and Parsley to serve.
Notes
This makes a lot of sauce, you may prefer to set half aside for leftovers and stir the pasta through half the sauce. Depends on how saucy you like you Bolognese.
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This recipe was originally published July, 2018.