Bolognese
Italian food can be so complex, but one of it's most simple, yet tasty dishes, is bolognese. You'll notice that I haven't called it 'spaghetti bolognese' - this is because traditionally, bolognese is actually served with a 'flat' pasta (tagliatelle, pappardelle, etc), in order to take on more of the sauce.
There is also that debate of carrots vs. no carrots in a bolognese...
I personally, don't put them in. I feel that carrots take away from the rich, meaty, flavour.
The bolognese is perfect to be made in the morning and left to cook in a slow cooker, and freezes really well, which makes it a weekly meal in our household.
Spaghetti Bolognese
When I read different recipes for bolognese, they are laborious and turn a simple meal into one with a lot of planning, and it really doesn't need to be that complex... My recipe is simple, yet delicious.
When I read different recipes for bolognese, they are laborious and turn a simple meal into one with a lot of planning, and it really doesn't need to be that complex... My recipe is simple, yet delicious.
Ingredients
- 500g lean beef mince
- 1 onion, finely diced
- 1 clove of garlic, crushed
- 200g closed-cup mushrooms, diced
- 800g good quality, tinned tomatoes (I use baby plum or cherry Ciro tomatoes)
- 1 beef stock pot
- 1 tbsp of tomato puree
- 1 teaspoon of dried basil/small handful of fresh basil
- 1 teaspoon of dried oregano/small handful of fresh oregano
- Pinch of salt and pepper
Method
- In a large saucepan, fry the mince for 5 minutes on a medium heat. Add the mushrooms and onions and fry for a further 2-3 minutes. Lastly add the garlic and fry for another 2-3 minutes.
- Add the rest of the ingredients and stir.
- Fill one of the tomato tins up with water and add to the pan. Stir once more and reduce the heat to low.
- Leave to slowly cook for around 3-4 hours, stirring occasionally, and topping up with more water if the mixture becomes too dry.