Description
A traditional Spaghetti Bolognese recipe which is rich, meaty and full of flavour. This traditional bolognese sauce requires slow cooking to develop the rich and meaty flavours, and uses fresh and good quality ingredients for an authentic taste.
Ingredients
Scale
- 1–2 tablespoons olive oil
- 500 g minced beef
- 1 tablespoon unsalted butter
- 1 large carrot, peeled
- 1 celery stick
- 1 brown onion
- 2 garlic cloves
- 4 tablespoons tomato paste
- 1.6 kg canned diced tomatoes
- 4–5 sprigs fresh oregano (or marjoram)
- 2 sprigs basil
- 2 bay leaves
- 1–2 teaspoons sugar
- sea salt, to taste
- black pepper, freshly cracked
- dried spaghetti (about 100 g per person)
- fresh parsley, finely chopped
- fresh oregano (or marjoram), finely chopped
- basil, finely chopped
- parmesan, finely grated
Instructions
- Brown the meat: Heat the oil in a large cast-iron pan or saucepan over medium-high heat. Add the beef and cook until well-browned, breaking it up with a wooden spoon. Transfer the cooked beef to a large bowl using a slotted spoon.
- Prepare vegetables: Finely chop the carrot, celery stick, brown onion and garlic cloves in a food processor.
- Sauté vegetables: Turn the stove down to medium heat. Add the butter (and more olive oil if needed) and cook the vegetable mixture with about 1 teaspoon of sea salt for about 10 minutes, or until softened.
- Add paste: Add the tomato paste and cook for a few minutes to remove the raw flavour.
- Simmer base: Add the canned diced tomatoes, whole herb sprigs, and sugar.
- Combine: Add the browned meat back into the sauce and mix well. Season with salt and pepper.
- Slow cook: Cook over very low heat with the lid on for about 1 ½ hours, stirring occasionally.
- Thicken: Remove the lid and cook over medium heat for about 30 minutes to allow the sauce to evaporate and thicken.
- Final touch: Stir through the chopped parsley just before serving.
- Cook pasta: Boil a large pot of salted water and cook spaghetti for 2 minutes less than the packet instructions. Do not drain.
- Finish: Transfer the spaghetti directly from the water to the pan with the Bolognese Sauce. Stir to coat, adding pasta water if needed for consistency.
- Serve: Serve with freshly grated parmesan cheese and a sprinkle of fresh herbs.
Notes
Slow Cooker: Follow stove-top instructions then cook on low (95°C/203°F) for 4-5 hours or high (105°C/221°F) for 3-4 hours. Oven: Use an oven-proof pan at 160°C/320°F for 2 hours, then finish on the stove for 15-20 minutes without a lid.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Pasta
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 100 g
- Calories: 178 kcal
- Sugar: 10.1 g
- Sodium: 375.7 mg
- Fat: 4.9 g
- Saturated Fat: 2.1 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 17.8 g
- Fiber: 4.6 g
- Protein: 17.9 g
- Cholesterol: 39.6 mg
Keywords: Spaghetti Bolognese, Italian pasta, Beef Ragu, Slow Cooked Sauce