Kate's Spaghetti Bolognese
This is the definitive, slow-cooked spaghetti bolognese recipe. Featuring a rich beef and pork ragù simmered with red wine and herbs, it delivers incredible depth of flavour and is the ultimate make-ahead freezer-friendly meal.
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 Notes)
- 2 fresh bay leaves
- 4 sprigs each of fresh oregano and thyme
- 1-2 teaspoons caster sugar (optional - See Notes)
- 1 teaspoon Maggi seasoning (optional - See Notes)
- 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. - Stock: You can substitute the stock powder and 2 cups water with 2 cups of liquid beef stock. Simply pour the stock into the empty passata jar, shake, and add it in Step 4.
- Sugar: The acidity of tomatoes varies by brand. After simmering, taste your sauce. If it's too sharp, stir in caster sugar ½ teaspoon at a time until balanced.
- Maggi Seasoning: This is my personal umami booster for a savoury depth. You can substitute with a splash of Worcestershire sauce or balsamic vinegar, or simply omit it.