Let me start by saying I have never really liked spaghetti Bolognese, but my kids love it. They would continuously ask for me to make it, and I would dread making it as I never found a way to cook it where I to would like it. It was either too watery, tasteless, just ordinary. Something was always missing for me.
Then I came across a Julie Goodwin recipe that said to slow cook the sauce for 2 hours, and I gave it a try. When you slow cook the sauce for such a long time, the flavours develop and you get a lovely flavoured sauce. You know it is ready when the oils start to surface on the top of the sauce.
In this recipe no additional water or stock is added, the tomato liquid reduces and you are left with a thick, rich, tasty sauce. If you want though, you can add 1/4 cup water, that you rinse the tomato tins with, to ensure you get it all out. But that's it for extra liquid.
I have said to use 500g spaghetti for this recipe, but there is enough sauce for more. I just use as much sauce as is needed for the 500g pasta, and put the rest of the sauce on the side for those that love there Bolognese really saucy. If I'm making this for a party, then I would add 750g spaghetti and use up all the sauce.
If I have unused sauce, I reheat it the next day and cook some fresh pasta to go with it for the kids to have for school lunches, it is also great during school holidays, you don't have to think what you will feed hungry kids. I have also thrown a handful of tasty cheese into the leftover sauce, as I had it in the refrigerator, my kids loved that to.
Now I know it is called spaghetti bolognese, but use whatever pasta you like. It works with all of them.
Now I know some may not agree, and many of you already have a favourite sauce, but this is mine.
Then I came across a Julie Goodwin recipe that said to slow cook the sauce for 2 hours, and I gave it a try. When you slow cook the sauce for such a long time, the flavours develop and you get a lovely flavoured sauce. You know it is ready when the oils start to surface on the top of the sauce.
In this recipe no additional water or stock is added, the tomato liquid reduces and you are left with a thick, rich, tasty sauce. If you want though, you can add 1/4 cup water, that you rinse the tomato tins with, to ensure you get it all out. But that's it for extra liquid.
I have said to use 500g spaghetti for this recipe, but there is enough sauce for more. I just use as much sauce as is needed for the 500g pasta, and put the rest of the sauce on the side for those that love there Bolognese really saucy. If I'm making this for a party, then I would add 750g spaghetti and use up all the sauce.
If I have unused sauce, I reheat it the next day and cook some fresh pasta to go with it for the kids to have for school lunches, it is also great during school holidays, you don't have to think what you will feed hungry kids. I have also thrown a handful of tasty cheese into the leftover sauce, as I had it in the refrigerator, my kids loved that to.
Now I know it is called spaghetti bolognese, but use whatever pasta you like. It works with all of them.
Now I know some may not agree, and many of you already have a favourite sauce, but this is mine.
Recipe
Adapted from Julie Goodwin's cookbook 'Our Family Table'
Serves 6-8
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
500g veal/beef mince
500g pork mince
100g mushrooms, diced (optional)
2 x 810g tins crushed tomatoes
1 teaspoon sugar
1 teaspoon salt
1 teaspoon vegeta
Pepper, to taste
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
500g-750g spaghetti (or penne, casarecce, fusilli or rigatoni)
Grated parmesan, to serve
Heat oil in a large saucepan over medium heat. Add the onion, sauté for 3-4 minutes. Add the garlic and sauté for another 1-2 minutes, or until onions have softened, but not browned.
Add the pork and veal mince, you need to brown the mince and break up all the lumps using a wooden spoon. Once all the lumps are gone, add the mushrooms, if using, stir through.
Add the tomatoes, sugar, salt, vegeta, pepper, oregano and parsley. Bring to the boil, reduce the heat to low. Allow the mince mixture to simmer away for 2 hours, uncovered, stirring every now and then.
After 1 hour I taste the sauce for seasoning, add extra salt and pepper now, or herbs if you like more.
After the 2 hours, taste again for seasoning.
Serve on top of cooked spaghetti or any pasta that you love.
Serves 6-8
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
500g veal/beef mince
500g pork mince
100g mushrooms, diced (optional)
2 x 810g tins crushed tomatoes
1 teaspoon sugar
1 teaspoon salt
1 teaspoon vegeta
Pepper, to taste
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
500g-750g spaghetti (or penne, casarecce, fusilli or rigatoni)
Grated parmesan, to serve
Heat oil in a large saucepan over medium heat. Add the onion, sauté for 3-4 minutes. Add the garlic and sauté for another 1-2 minutes, or until onions have softened, but not browned.
Add the pork and veal mince, you need to brown the mince and break up all the lumps using a wooden spoon. Once all the lumps are gone, add the mushrooms, if using, stir through.
Add the tomatoes, sugar, salt, vegeta, pepper, oregano and parsley. Bring to the boil, reduce the heat to low. Allow the mince mixture to simmer away for 2 hours, uncovered, stirring every now and then.
After 1 hour I taste the sauce for seasoning, add extra salt and pepper now, or herbs if you like more.
After the 2 hours, taste again for seasoning.
Serve on top of cooked spaghetti or any pasta that you love.
Enjoy!
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