Ingredients
- 400 g (14 oz) spaghetti
- extra virgin olive oil
- 1 onion, finely chopped
- 4 garlic cloves, sliced
- 1 small carrot, diced
- 1 celery stalk, diced
- 100 g (31/2 oz) smoky free range bacon, diced
- sea salt
- 400 g (14 oz) minced (ground) organic beef
- 400 g (14 oz) minced (ground) free range pork
- 500 ml (17 fl oz/2 cups) full-bodied red wine
- 600 g (1 lb 5 oz) tinned whole Italian tomatoes, roughly chopped
- 2 sprigs thyme, leaves stripped and roughly chopped
- freshly grated Parmesan
- freshly ground pepper
Spaghetti bolognese
Here is another classic. It really is worth using both beef and pork; it adds to the flavour and texture.
The bacon also adds great complexity and if you caramelize the vegetables really well, you will get even more flavour. Make this and serve it on toast if you want something easy.
I always remember my father making lots of spaghetti bolognaise, and we would have the sauce for breakfast the next day on toast. Try it; it really is delicious.
Method
Heat a little oil in a large frying pan. Add the onion, garlic, carrot, celery, bacon and some sea salt and cook for 15 minutes over medium heat, stirring occasionally. The vegetables should caramelize, but not burn.
Add the minced beef and pork and a little extra salt and cook for 5 minutes, stirring to colour the mince well.
Add the red wine and bring to the boil, then simmer until reduced by half. Add the tomato and simmer for about 30 minutes.
Add the chopped thyme; taste and check the seasoning. Meanwhile, cook the spaghetti in a saucepan of well salted boiling water, until al dente, then drain.
Divide the pasta among four bowls, add the sauce, some freshly grated Parmesan and pepper and serve.
Submitted byNeil Perry
Tips and Tricks
With quantity being a key issue for celery wastage, buy half bunches if you’re unsure you can finish a full one, or even individual stalks when they’re available. Ask your vegie grocer or market stall holder if they’re able to sell you individual stems rather than whole bunches.
Avoid peeling carrots – a good scrubbing will get rid of any soil or residual dirt and reduce the amount of vegetable you waste.
Substituting fresh herbs for dried herbs can be a great option if you don’t have any fresh to hand or you know you can’t use it all. A general rule is to use the 3:1 ratio—use 3 times more fresh than dried. eg. 1 tablespoon chopped fresh mint equals 1 teaspoon dried.
