I love a spaghetti bolognaise and I always like to experiment with mine. It is never the same, but I have written down a simple recipe that I stick to, and then make any enhancements to depending on how I am feeling!
A friend of mine had never cooked his own Spaghetti Bolognese and only ever used ready made ones, so I gave him this recipe. He followed it and was so impressed that he now makes it all the time, with very little culinary experience!
You will Need:-
Heat the oil in a large pan and fry off the onions and chorizo until softened. Add the minced beef and fry until browned. If using red wine, then this is the time to add it and reduce.
Add the passata, mushrooms, all the herbs, salt & pepper, balsamic vinegar and Worcester sauce and reduce the heat.
Add the bay leaves on top and leave the bolognaise sauce to simmer on a low heat for about an hour, until it has reduced to a thick sauce, stirring occasionally
Remove from the heat and settle while you cook the spaghetti in salted, boiling water.
Serve the bolognese on top of the pasta and add lashings of cheese, and if you have any room then some garlic bread as well!
L x
A friend of mine had never cooked his own Spaghetti Bolognese and only ever used ready made ones, so I gave him this recipe. He followed it and was so impressed that he now makes it all the time, with very little culinary experience!
2 tbsp olive oil or chili oil
Chopped chorizo, or even a chopped pepperami (trust me!)
1 large onion, chopped
2 garlic cloves, crushed
800g lean minced beef
Red wine (optional)
2 cartons of passata (sieved tomatoes)
1 carton of mushrooms, chopped
2 fresh or dried bay leaves
1 tsp dried oregano
1 tsp dried thyme
Drizzle balsamic vinegar
Drizzle worcester sauce
Salt and freshly ground black pepper,
A good handful of fresh basil leaves or 1 tsp dried basil
800g dried spaghetti
Lots of freshly grated parmesan or cheddar to serve
Add the passata, mushrooms, all the herbs, salt & pepper, balsamic vinegar and Worcester sauce and reduce the heat.
Add the bay leaves on top and leave the bolognaise sauce to simmer on a low heat for about an hour, until it has reduced to a thick sauce, stirring occasionally
Remove from the heat and settle while you cook the spaghetti in salted, boiling water.
Serve the bolognese on top of the pasta and add lashings of cheese, and if you have any room then some garlic bread as well!
L x
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