This is my version of Spaghetti Bolognese and I promise that this will be the best you've ever tasted. Just for the record, this isn't an authentic Italian dish. This "Spag Bol" is something that the English and Australians have come to love. An authentic Ragu Bolognese is a bit different.
Instead of serving this up at the end--we pop it into the oven to let the flavours really develop. This is an important step and I can't understate just how important. Think of it as giving the flavours a depth they'd normally only get when you eat a stew/ragu the next day. Get me?
Try to get Italian Roma tomatoes in a can (they exist, even at Coles and Woolworths). They're sweeter and juicier than normal tomatoes and this really comes across in the end. A lot of other Spag Bol recipes call for sugar... but if you choose the right tomatoes, you won't need to add any. And that's a good thing.
Ingredients
Method
Preheat the oven to 180degC.
Heat a splash of oil in a casserole pan on medium heat, add the onion, carrot, celery, then the bacon and 1/2 of the rosemary and cook for 5mins, or until softened, stirring occasionally. Add the garlic, stirring for 30secs.
Add the minced beef, breaking it apart with the back of a spoon, then cook for 5mins, or until cooked (brown).
Reduce heat. Pour in the wine. Leave to bubble and cook away for 10mins. Add salt and pepper to taste.
Pour your tomatoes into a bowl and crush them using a potato masher. Add tomatoes and the tomato paste to the pan and stir well . Add the other 1/2 of the rosemary then cover with a lid and place in the oven for 1 hour, removing the lid and giving it a stir after 30mins – if it looks a little dry at this stage, add a splash of water to help it along.
About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
Once the spaghetti is cooked, drain, reserving a cupful of cooking water. Then return to the pan with a few spoons of Bolognese liquid. Add a good grating of Pecorino or Parmigiana and a drizzle of the good olive oil.
Toss to coat the spaghetti, loosening with a splash of the cooking water, if needed.
Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of your favourite cheese (and maybe a dollop of sour cream).
Spaghetti Bolognese
Serves: 4 People
Prepare Time: 20 mins
Cooking Time: 1.5 hr
Calories: -
Difficulty:
Easy
This is my version of Spaghetti Bolognese and I promise that this will be the best you've ever tasted. Just for the record, this isn't an authentic Italian dish. This "Spag Bol" is something that the English and Australians have come to love. An authentic Ragu Bolognese is a bit different.
Instead of serving this up at the end--we pop it into the oven to let the flavours really develop. This is an important step and I can't understate just how important. Think of it as giving the flavours a depth they'd normally only get when you eat a stew/ragu the next day. Get me?
Try to get Italian Roma tomatoes in a can (they exist, even at Coles and Woolworths). They're sweeter and juicier than normal tomatoes and this really comes across in the end. A lot of other Spag Bol recipes call for sugar... but if you choose the right tomatoes, you won't need to add any. And that's a good thing.
Ingredients
Method
Preheat the oven to 180degC.
Heat a splash of oil in a casserole pan on medium heat, add the onion, carrot, celery, then the bacon and 1/2 of the rosemary and cook for 5mins, or until softened, stirring occasionally. Add the garlic, stirring for 30secs.
Add the minced beef, breaking it apart with the back of a spoon, then cook for 5mins, or until cooked (brown).
Reduce heat. Pour in the wine. Leave to bubble and cook away for 10mins. Add salt and pepper to taste.
Pour your tomatoes into a bowl and crush them using a potato masher. Add tomatoes and the tomato paste to the pan and stir well . Add the other 1/2 of the rosemary then cover with a lid and place in the oven for 1 hour, removing the lid and giving it a stir after 30mins – if it looks a little dry at this stage, add a splash of water to help it along.
About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
Once the spaghetti is cooked, drain, reserving a cupful of cooking water. Then return to the pan with a few spoons of Bolognese liquid. Add a good grating of Pecorino or Parmigiana and a drizzle of the good olive oil.
Toss to coat the spaghetti, loosening with a splash of the cooking water, if needed.
Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of your favourite cheese (and maybe a dollop of sour cream).
