The best Spaghetti Bolognese

The best Spaghetti Bolognese

Spaghetti Bolognese

 

For those of you that follow my blog, you will know it’s very rare that I ever cook something traditional. I believe the entire point of my blog, and the blogging community is to share our new ideas and finds. There are a million recipes for bolognese and it’s probably most peoples first dish they ever cooked. So why, on a fine dining wannabe blog have I resorted to posting such a simple recipe. Well, the reason being quite simply that I believe this version to be the best.  I’m not saying I invented it, but after trial and error with differing inspirations this really is the winner. A great cook ahead dinner everyone can cook over the winter. It takes 45-60 minutes preparation, it is then left to slow cook for 6-8 hours.

What’s so good/different I hear you cry. Well I love my big earthy ragus. Mushrooms, beefy stocks, red wine etc. This combination will make a great ragu, what I’ve found though is that each big flavour seems to overpower each one. This ragu is made with white wine, milk and pork. After cooking for hours the depth of flavour will develop, but they are all there to complement each other. What you get is a greater range of tastes in each mouthful, rather than a big earthy hit like I used to make.

Ingredients

  • 500g Pork Mince
  • 500g Casserole Steak
  • 2, large Onions
  • 3 cloves Garlic
  • 1 diced Carrot
  • 3 Stalks, cubed Celery
  • 375ml White wine
  • 500ml Whole Milk
  • 2 Star Anise
  • 1litre Passata
  • 2 Bay Leaves
  • 3 Sprigs Thyme
  • 50g Butter
  • 75g, grated Parmesan
  • 10ml Worcestershire Sauce
  • 30ml Sherry Vinegar

Directions

  1. Slice one onion thinly and caramelise for 30mins with one of the star anise and the garlic.
  2. Caramelise all of the meat and set aside.
  3. Sweat the carrot, celery, remaining diced onion and garlic for 20minutes. After this add the white wine, other star anise, bay and thyme leaves. Reduce by half then add the milk. It will go grainy because of the acid but don't worry it will cook back together. Cook over a low simmer for 6 hours uncovered. Keep the ragu in liquid at all times.
  4. After six hours, add the passata, vinegar and worcestershire sauce cook for a further 2 hours. Take off the heat, season generously with black pepper and the butter. Remove thyme, bay leaves and star anise. Add half of the parmesan. Serve with your favourite pasta. We had this with giant rigatoni on one occasion, my preferred method but not for photographic purposes.
There'll be enough for 8 servings.

6 Comments

  1. Scrumptious! I am wondering if the slow cooking method could be adapted for sous-vide, because it sounds very appropriate for it. Something to consider – in fact, I just saw the other day at Maureen’s Orgasmic Chef, a sous-vide take to caramelize onions, so it could be fun to tag along two sous-vide adventures in a single recipe 😉

  2. I’m going to try it sous vide. 🙂 Sally should too.

  3. After endulging in the aroma as it cooks for 8 hours, it must be absolutely divine! There is nothing like a well honed ragu recipe, thanks for sharing this one.

  4. Of course your spagbol’s the best! I’m sure its fantastic after that slow, slow cooking.

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