Bolognese is a common household dish and everyone knows how to cook their own simple or fancy version. Bolognese historically means meat-based sauce, originating from Bologna in Italy. There are many ways to pair the sauce with variety of pasta but commonly spaghetti or fettuccine is used. In my household, we are spaghetti lovers (probably because it resemble noodles) so I pair my Bolognese with it. I have been using ready made pasta sauce from supermarket shelves for a while now so I decided to perfect my Bolognese sauce by making it from scratch. I am happy I manage to cook one without too many fancy ingredients but still manage to deliver a satisfying meat-based sauce.
- 3 Tablespoon Olive oil
- 1 Small brown onion, finely choppped
- 3 cloves garlic, diced
- 1 medium carrot, diced
- 1 cup fresh mushrooms, sliced
- 500g beef mince
- 2 Tablespoon Balsamic Vinegar
- 1 tomato
- 2 Tablespoon Tomato Paste
- 250g or half box of Barilla Spaghetini n.3
- Dash of Salt & Pepper
- Half cup red wine
- Shaved Parmesan for topping (optional)
- Make a slit on the tomato and submerge it in hot water, leaving it for 5 minutes. Remove it from the water and feel off the skin. Cut open the tomato, discard the core and roughly chop the flesh.
- Heat the oil in a pan. When the oil is hot, cook onion and garlic and saute till fragrant, then add the carrots and cook until softened.
- Toss in the mushrooms and cook for 1 to 2 mins or till softened.
- Add the beef and turn up the heat, stir fry until it is lightly browned and no lumps of meat remain.
- Stir in the balsamic vinegar and red wine, allowing it to bubble and slightly reduced.
- Now add the chopped tomato and the tomato paste. Season the sauce with salt and pepper.
- Meanwhile, cook the spaghetti till al-dente in a pot of boiling water. Remove half cup of the pasta water carefully and add to the sauce. Cook the sauce for further 10-15 minutes until slightly thickened. Turn off the heat and add a dash of olive oil.
- To serve, drain the spaghetti and using a thong, dish it onto a plate. Top the pasta with ladles of Bolognese sauce. If you like, grate some Parmesan cheese on top and serve the pasta hot.