Spaghetti bolognese is a much-loved family favourite, prepared in countless different ways. Some cooks throw in mushrooms, while others might opt for pork mince rather than beef. Then, of course, there is the age-old debate about whether to toss the spaghetti through the sauce or simply ladle the bolognese on top.
However, if you are keen to elevate your usual weeknight supper to the next level, this straightforward recipe from Good Food is remarkably easy to pull together. The recipe notes said: "Ramp up your usual spaghetti bolognese with this recipe, which throws in a few unorthodox methods and ingredients to deliver the ultimate pasta dish."
Serving eight people, this dish is absolutely ideal for feeding a crowd.
Ingredients
- Olive oil
- 400g beef mince
- 400g Italian pork sausages, skinned and crumbled
- 200g smoked pancetta
- One onion, finely chopped
- One carrot, finely chopped
- Two celery sticks, finely chopped
- Four garlic cloves, chopped
- One sprig of thyme
- Small bunch of fresh basil
- Two bay leaves
- Two teaspoons of dried oregano
- Handful of dried porcini mushrooms
- One teaspoon of golden caster sugar
- One tablespoon of tomato puree
- Half a teaspoon of Thai fish sauce
- One tablespoon of red wine vinegar
- 100ml whole milk
- Four 400g cans of chopped tomatoes
- 200ml white wine
- 100g parmesan, grated, rind removed and kept
- Spaghetti, to serve
Method
Warm a splash of olive oil in a large non-stick frying pan and break up the mince and sausagemeat. Allow 30 minutes for cooking the mince; if the pan becomes too dry, add a little more olive oil. Near the finish, keep stirring until it develops flecks of crispy brown pieces.
Preheat the oven to 140C/120C Fan, then drizzle oil into a casserole dish and let the pancetta sizzle for five minutes. Next, add the vegetables and herbs, together with the dried porcini. Cook for five minutes, then scatter over the sugar and tomato puree, and add the fish sauce and vinegar. Give everything a thorough stir, then simmer until thickened before mixing through the meat, milk and tomatoes.
Rinse the tomato tins with wine, then pour the contents into the pan. Season, then tuck in the Parmesan rind. Including a Parmesan rind in bolognese is an easy method to boost the depth and richness of the sauce. As it bubbles away, the rind gradually releases flavour, making the sauce taste more substantial and balanced.
Bring to a gentle simmer, then cover and place in the oven for three hours. Once ready, transfer as many portions of bolognese as required into a sauté pan. Cook the pasta until al dente, then toss it into the pan with a splash of water and complete cooking with the sauce for two minutes. Mix through the Parmesan and a drizzle of olive oil. Twirl the pasta and bolognese into bowls, sprinkle with basil, and serve with additional cheese.
