The ultimate Spaghetti Bolognese Sauce
It’s been a while since I’ve shown the humble Spaghetti Bolognese some love in the kitchen. Whilst it was an absolute staple growing up, this recipe had slowly been moved further down the pecking order to make room for other “healthier” and more modern quick and easy dinners. Nevertheless, recently I found myself back to the humble meat sauce and this is my epic version that combines a few of my personal little tips and tricks and a touch of patience. Let’s get into this.
SERVING NOTE
This recipe made me 3 frozen containers worth. Each container feeds 4 people when you add the pasta. Total cost came to approximately $22.50.
EQUIPMENT
Slow Cooker
Pot or Deep Pan
Knife
Chopping Board
Wooden Spoon
INGREDIENTS
1kg Pork & Beef Mince from the butcher
Tip: try not to use standard packet mince from the supermarket if your budget allows. You get more mince after browning and better quality means it tastes better!
1 Brown Onion (diced fine)
2 Carrots (diced fine)
1 Celery Stalk (diced fine)
2 Cloves Garlic (minced)
1 Jar Tomato Puree (Passata)
2 Bay Leaves
2 Table Spoons Olive Oil
1 small tin (or 3 tablespoons approx) Tomato Paste
Dash of Worcestershire Sauce
2 x Beef Stock Cubes
300-350ml Water
Salt & Pepper
Look at that rich red bolognese sauce!
METHOD
Add 1 table spoon of oil to a pan on medium heat. Brown off your mince. Be patient and ensure a nice even dark brown colour. Brown the mince in batches and remove and set aside once done.
In the same pan add the remaining oil and sweat out the onion, celery, carrot and garlic. Sweat these out for at least 5 minutes, but 10 is ideal.
Once the vege is all sweated out, add all the tomato puree and cook on low for a further 5 minutes. Add a splash of water if you need to help it all along.
Once that’s all done transfer the mince and the vege to a slow cooker and mix well. Add the stock cubes, Passata, water, bay leaves and a dash of my secret ingredient Worcestershire Sauce.
Mix everything well and add some salt & pepper as desired. Cook for 5-6 hours on low, occassionally returning to check up on it and giving it a stir.
Alternatively…
If you’re pressed for time or don’t own a slow cooker, you can simply keep everything in the same pot and just simmer on low for about 30-45 mins. Longer is always better. If you have a Dutch Oven you could also place into an oven covered at 160C for 3 hours. However you choose to do it, it will come out fabulous!
After 5-6 hours you should have the most delicious and flavour filled bolognese ready to serve with some pasta or to freeze for another day.
ENJOY - LM