The Classic Spaghetti Bolognese Recipe!
Since being alive on this planet I have learned a few things, I now know Fleetwood Mac is the greatest band ever, I know what it means to be loved and love but more importantly I know what good food tastes like, and it’s something I vehemently defend. When I was a young adult I wasn’t much of a cook, my culinary skills stretched as far as buying a tin of chicken in white sauce and microwave rice, heating it and calling it gourmet cuisine. However, I hope I have come along way since then. There is a dish that we Brits and many other nations seem to abuse so much it’s as unrecognizable as say putting tomatoes on a slice of toast and calling it a pizza, it is, of course, the bolognese or ‘spag bol’ as we so affectionately call it. We are all guilty of buying a jar of ready made sauce and bunging it into a pan with some mince, cooking them together for 20 minutes before slaking over a plate of watery overcooked spaghetti, turning what should be a rich meaty dish into a vapid pool of sweet sickly additive ridden sauce of crapness. I live in an optimistic world when it comes to bolognese, I find myself scouring the supermarket shelves for new and exciting sauces hoping to find the holy grail, the one that will give me a proper bolognese ragu, of course, I won’t find it and I never will, because you only get that from making it yourself.
The mistake everyone makes is using the wrong pasta, spaghetti is long and thin which is ideal for creamy based dishes such as carbonara but it just simply doesn’t work for bolognese, for that you need a pasta with a good surface area like pappardelle, fettuccine or in this case tagliatelle. This allows the meat and sauce to cling to the pasta. Another mistake people make is making the sauce too runny, a bolognese should be thick almost dry in appearance so that when you dive your fork in it mixes with the pasta and coats every strand.
This recipe is not a quick dinner for after work and requires a few hours cooking, but having said that it does freeze very well, so making a big batch on a lazy Saturday afternoon is a good idea. Freeze any leftovers to have when you like. If you make this please don’t finish the dish with that shameful Parmesan imposter that comes in tubs, use the fresh stuff and grate all of it, put into an old takeaway tub or Tupperware pot and freeze it, using when required, it’s much much better. And don’t throw the Parmesan rind away either, freeze it and pop into casseroles and stews for added savouriness.
The best thing to do is get everything prepped before cooking, so dice the vegetables, weigh out the pancetta etc before you start.
f you make my Spaghetti Bolognese Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
800g Beef mince Try out our spaghetti bolognese recipe and post your results below in the comments…
How do you make Spaghetti Bolognese?
300ml red wine (use one you would drink)
2 medium onions diced
2 carrots diced
1 celery stick diced
3 garlic cloves finely chopped
100g smoked pancetta diced
2 bay leaves
1/4 tsp grated nutmeg
Extra virgin olive oil
Vegetable oil for frying
Freshly grated Parmesan to serve
Tagliatelle pasta (about 100g per person)
Salt and pepper
800g Beef mince
Try out our spaghetti bolognese recipe and post your results below in the comments…