My Spaghetti Bolognese is one of those keep it simple, but perfected recipe in this household. These days I tried to reattempt my old recipes to perfect them. I have made this for more than 5 times now. Knowing that I am re-cooking this almost every week made it simple as I can plan ahead and stock up mince meat from my favourite butcher. I haven’t been buying meat from the big supermarket lately due to bad experience with cheap, stale, grainy cut of meat (I am a butcher convert!).
I like to make my bolognese sauce from scratch when possible with good mince meat from the butcher. Not that I have anything against ready made jarred/canned sauce, it is just that if I can do it, I will do it! My theory is that if I am reusing old frozen meat or rushed for time, then I will go with jarred sauce has the ability to hide the yucky frozen taste when the meat is old.
This recipe makes 4 portion. To make this Spaghetti Bolognese, you need the following:
- 100g brown onion, or 1/2 large sized brown onion, finely chopped
- 80g carrot, finely chopped
- 2 cloves garlic, finely chopped
- 85g white button mushrooms, sliced
- 100g bacon rashers, finely diced
- 300g good quality beef mince
- 1 can of diced tomato sauce (I used Val Verde Diced Tomatoes with Basil and Oregano herbs)
- 2 tablespoon balsamic vinegar (I used Lupi Balsamic Vinaigrette)
- 1/2 cup red wine (I used Wynn Estate Cabernet Sauvignon)
- 2 teaspoon tomato puree
- 250g or half a packet of Spaghetti Pasta (I used Barilla Spaghetti N. 5)
- 2 tablespoon olive oil
- Salt and pepper to taste
Ready? Let’s get on to cooking.
- Place a saucepan on the stove on high heat. Add 1 tablespoon of olive oil. When hot, add the bacon and saute till they are slightly browned.
- Add the chopped onions, carrots and garlic and saute till the vegetables soften.
- Add the other tablespoon of olive oil. Add the mince. Using a spatula, break the clumps of meat till they are evenly spread out. Cook the meat till they are slightly browned.
- Turn the heat down to medium. Add the canned tomatoes, balsamic vinegar, red wine and tomato puree. Let the sauce bubble for 5 minutes before turning down to heat to let the sauce simmer, with a lid on, for 20 minutes.
- If the sauce is still watery after 20 minutes, remove the lid from the sauce pan. Turn up the heat and let the sauce bubble to thicken.
- When the sauce has thicken, turn down the heat to low, add the chopped mushrooms and place the lid back. Let the sauce simmer for 5 minutes. Adjust the seasoning by adding salt and pepper.
- When ready to serve,place a large saucepan of water on to boil. Add the spaghetti pasta to the boiling water and add a pinch of salt. Let it boil until al-dente, which should be approximately 8 minutes as per cooking instructions. When done, drain the pasta through a colander.
- To serve, place the pasta onto a plate and ladle the bolognese sauce generously over the top.