Spaghetti Bolognese

A meat based Sauce hailing from Bologna, Italy, Bolognese is now a staple at many a dinner table across the world. Different countries have made the Bolognaise their own by adding their own signature accents; one Middle Eastern friend of mine adds Pomegranate Molasses to hers! 

Little compares to a warming "Spag Bowl", nannying, comforting, familiar. Sitting in front of the TV, legs crossed listening to those delicious slurping sounds and seeing everyones mouths covered in Sauce is a good way to spend an evening.


Organic Ingredients: Serves 6

  • Extra Virgin Olive Oil, for cooking

  • 1 Large Onion, finely diced

  • 4 Cloves Garlic, peeled & crushed in a pestle and mortar

  • A handful of fresh Basil, leaves only

  • 2 Heaped Tsps. Tomato Paste

  • 1 Jar Crushed Tomatoes

  • 1 Lb Grass Fed Minced Beef

  • 1 Cup Red Wine

  • A pinch of Brown Sugar

  • 5 Bay Leaves

  • Celtic Sea Salt, to taste

  • Cracked Black Pepper, to taste

  • Parmesan Cheese

Method

Add Olive Oil to a large non stick pan and set to medium high heat. Add Onion and fry til yellow/translucent and just starting to brown. Add Garlic & fry for a minute. Add Meat, mixing in well with Onion and Garlic browning and breaking up with a wooden spoon into small pieces. Add Salt and Black Pepper to taste. Once browned, add Red Wine and raise heat to high. Let the Wine bubble away for a good 2-3 minutes while the harshness of the flavor dissipates. Stir in Crushed Tomatoes, Tomato Puree, 1 Cup Water, Basil & Bay Leaves. Add a pinch of Sugar, and Salt & Black Pepper to taste. Bring to a boil, cover and let simmer on low heat for 2 hours. Discard Bayleaves.

Serve with Al Dente Spaghetti and Parmesan Cheese.

Bolognaise is an easy dish to incorporate lots of Vegetables into…just mince in a food processor and cook into the Sauce at the same time as the Crushed Tomatoes. Try Mushrooms, Celery, Carrot, Zucchini and Bell Peppers. Buon Appetito. 


spaghetti bologanise
spaghetti bologiase twirled on a fork

Related Recipes:

  1. Linguini Mussels

  2. Vongole

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