Spaghetti Bolognese. One of the first Italian dishes that I learned and a definite favourite. But there is nothing worse than such a delicious dish being ruined by lack of flavour, or lack of balance in the flavours.
This is my recipe for guaranteed strong, bold flavours each and every time.
Follow my steps below to cook the best tasting bolognese you will ever try. I’ve included photos (taken on a lowly iPhone) of most of the steps to help guide you.
Let’s get started…
1. Chop the onions, shallots, garlic and basil stalks from the fresh basil. Just use the stalks for now, keep the basil leaves for later
2. Add to large frying pan / wok with some good quality extra virgin olive oil
3. Fry until soft on low heat
4. Meanwhile, start to prepare the sauce
5. I use a mixture of plum tomatoes, chopped tomatoes, tomato puree and red wine. I use both tins of tomatoes, about 1/4 of the tube of tomato puree and a large glass of red wine for the big, bold flavours this will deliver
6. Add together in a bowl. Include the Italian herb seasoning, salt and pepper. Add in the basil leaves from earlier
7. By preparing the sauce in a separate bowl, you get excellent consistency and can star in when complete
8. Bring all of the ingredients together and lightly whisk/stir. The end result should look like this:
9. Now lets bring in the meat. Add the mince and the bacon onto the soft onions and garlic. Brown lightly until cooked
10. When the mince and bacon is brown and cooked, stir in the sauce all in one go
11. Look at those delicious basil leaves!
12. Cook on a low heat for around 90 minutes. Add water if you need to keep the sauce liquid
13. Stir regularly as it cooks. I recommend every 15-20 minutes
14. After 90 minutes, check for flavour and serve with your pasta of choice. Add strong cheddar or Parmesan as desired.
15. The end result
I hope you enjoy my big flavour bolognese
This drink is a delicious and healthy smoothy for Monday to Thursday. On a Friday night, simply add a generous amount of vodka to the ingredients and blend.