Kate's Spaghetti Bolognese
This Spaghetti Bolognese consists of perfectly seasoned beef mince simmered low and slow in a rich tomato sauce finished off with gorgeous al dente spaghetti folded through – its classic Italian comfort food at its best. There are loads of different versions of this dish but this is mine! Enjoy
Ingredients
- 1 tablespoon olive oil
- 20g butter
- 1 onion, finely diced
- 1 large carrot, finely diced
- 3 cloves garlic, finely diced
- 500g beef and pork mince (or 500g beef mince)
- 2 tablespoons tomato paste
- 200ml red wine
- 700g jar tomato passata (I used Mutti)
- 2 teaspoons beef stock powder (or 2 cubes, crumbled - See Note 2)
- 2 fresh bay leaves
- 4 sprigs oregano
- 4 sprigs thyme
- 1-2 teaspoons caster sugar (optional - See Note 3)
- 1 teaspoon Maggi seasoning (optional - See Note 4)
- Salt and pepper, to taste
TO SERVE
- 500g good quality dried spaghetti
- Freshly grated parmesan cheese
Instructions
- Heat a large pot or pan over medium high heat. Add the olive oil and butter then add the onion, carrot and a good pinch of salt. Cook until softened, about 5 minutes, then add the garlic, cooking for 1 min.
- Crumble in the mince and make sure it’s touching the pans surface. Cook (without stirring) for a few minutes to get it slightly caramelised then cook for a further 3-4 minutes, breaking up the lumps with a spoon until browned.
- Add the tomato paste and cook off for 2-3 minutes, then add the red wine and cook until reduced by half.
- Pour in the passata and add the stock powder , bay leaves, oregano, thyme, sugar and Maggi seasoning. Pour 2 cups water into the passata bottle and shake well to loosen all the sauce left in the bottle. Add to the pan and season to taste with salt and pepper.
- Bring to the boil, then reduce heat to very low and cook, uncovered, for 1 hour 30 minutes or longer if time permits, stirring from time to time, and adding a little more water if required, if the sauce gets too thick. Remove herbs stalks if desired at the end.
- Meanwhile, cook pasta according to packet directions. Once al dente, add the pasta to the sauce directly from the pot using tongs or a large spider utensil. Toss through the sauce and serve. Garnish with loads of freshly grated parmesan. Enjoy.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - BEEF STOCK
Instead of using beef stock powder or cubes you could also use 2 cups of ready prepared beef stock in liquid form. If using this option, do not add the 2 cups of water. Simply pour the beef stock into the passata jar and shake before adding to the sauce. - CASTER SUGAR
The sweetness of the passata will depend on the brand you use. Typically more expensive tomatoes equals sweeter tasting. Adding a touch of sugar can adjust the acidity of the tomatoes, especially if using a cheaper variety. Adjust the sweetness of your sauce by adding a little sugar, 1/2 tsp at a time until it suits your taste. - MAGGI SEASONING
I just LOVE this stuff!! 😂 It is totally optional though. It just gives the sauce a a unique flavour which I love. You could always add a splash of Worcestershire sauce or balsamic vinegar in place of it, or leave it out completely.