Spaghetti Bolognese
Hey newbies in the kitchen, this one is for you! This spag bol is cheap, nourishing, can feed you for a week and you can proudly make it for a dinner party.
Follow the steps, go slow, and keep tasting the sauce, adding more pepper and salt, until it's perfect.
Once you've cooked this a few times you'll feel confident to make this recipe your own and add in extra grated veggies, pancetta, or some leftover wine.
Ingredients 14
1 brown onion, finely diced
1 stick celery, finely diced
1 carrot, finely diced
3 cloves garlic, finely chopped or minced
3 tbsp olive oil, divided
500 g beef mince
2 tbsp tomato paste
500 ml passata
1 cup stock, beef or vegetable
2 bay leaves
1⁄2 tsp salt
1⁄2 tsp black pepper, cracked
320 g spaghetti
80 g parmesan, about 1 cup grated
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Method 9
Start by preparing the vegetables. Finely dice the , and , and finely chop or mince the .
Heat a large casserole pot or saucepan with a lid over medium heat and add 2 tbsp of the olive oil. Add the , and with a pinch of , and sauté for 5 minutes until the vegetables have softened and are smelling sweet. Add the and sauté for 2-3 minutes until fragrant.
Increase the heat to medium high and push the sautéd vegetable mix to one side. Add the remaining tablespoon of and half the to the pot. Fry for 3-4 minutes until browned, then stir through the vegetable mix and push to one side again. Add the remaining beef mince and repeat.
Once the meat has browned, reduce the heat to medium and add the . Stir to combine and cook for 2-3 minutes, stirring occasionally, until the tomato paste thickens slightly and deepens in colour.
Add the , , , and to the pot. Stir to combine, bring to a simmer, then reduce heat to medium-low and cook for 30 minutes, until reduced and rich.
While the bolognese is cooking, bring a large pot of heavily salted water to the boil. Add the and cook for 10-12 minutes, or to packet instructions, until al dente. Meanwhile, grate the , you should have about 1 cup grated.
When the pasta is al dente, reserve 1/2 cup pasta water, then drain the pasta into a colander.
Tip the hot pasta back into the pot, then add the bolognese and mix through to coat the pasta in the sauce. If it feels a bit thick, add the pasta water, a splash at a time, until it loosens and becomes saucy.
Serve in bowls and top with grated .
Clove Kitchen's tips
Cooking low and slow is the key to a rich and delicious bolognese. We've cooked this bolognese for 30 minutes, but if you have time, feel free to pop the lid on, reduce the heat to low and cook for longer, up to 2 hours! Just check on the sauce from time to time, give it a stir and add a little more stock, pasta water or water if it becomes too thick or dry.
