Spaghetti Bolognese
Time: 1:30 hrs
You’ll need some beef mince, approx 550-750g? Traditionally some folks substitute a bit of pork mince too, (but whatever suits your tastes I say.)
Large onion diced
2 carrots,
Few Celery stalks,
3 Bay leaves
Star anise buds (1 or 2) it’s a Heston thing, the theory is the aniseed flavour compliments the onions to make the meat more ‘meaty’
3 Garlic cloves
A few large flat mushrooms,
750ml Tomato passata,
Tin tomatoes, diced, crushed or whole
Tomato paste (a tablespoon and a half)
1/2 cup of Red wine
Salt & pepper to taste
You’ll also need a really big pot, for both the sauce and the pasta of your choice!
Method:
Finely chop, dice or mince the onions, celery & carrot. I cheated (a bit, a lot!) and used the food processor. You can also mince the mushroom & garlic.
Fry up the onion with the star anise buds over a high heat. Once there’s a lovely aroma remove the buds & add the mince to the pot. (Trust me it’s easier to remove them now rather than later!)
Once the mince has a nice colouring add the carrot, celery & mushroom and fry off until most of the moisture is gone.
Stir in the garlic, tomato paste, the tinned tomatoes (push the tomatoes down to disperse) and lastly the Passata with that half cup of wine.
Season well and simmer over a low heat, I usually tuck into some of that red wine now stopping at intervals to break up the meat. I’m fanatic about non-clumpy Bolognese.
Top up the sauce with a ladle full of water if it gets too thick (unless you’re my bloke who likes a chunky sauce!?&)
After 30 mins, check the sauce. I might simmer for 45 mins total (because I find) the very finely blitzed veg break down quicker to make a smooth sauce.
Finally serve the Bolognese Sauce with Cooked Spaghetti, alongside with fresh chopped Parsley & Parmesan Cheese,
