Simple Spaghetti Bolognaise & Pasta
Everyone has a family spaghetti bolognaise recipe passed down through the ages… but which is best? Try this simple, creamy recipe and let us know how it compares! Feeds family of 4.
- 500g Brisbane Valley Farm Direct premium beef mince
- 2 tablespoon Olive Oil
- Salt and pepper to taste
- 2 clove garlic crushed
- 1/4 teaspoon dried oregano leaves
- 1 tablespoon tomato puree (tomato paste)
- 1 to 2 cups of red wine (amount left in the bottle after last night)
- 1 tablespoon of Worcestershire sauce
- 100ml full cream milk (I know, just do it)
- Half-pack of dry spaghetti
- 1 medium brown onion, grated
- 1 large carrot, grated
- 4 freshly chopped tomatoes (diced)
Cook your spaghetti and drain.
Heat a large non-stick frying pan and add olive oil. Then add grated onion and carrot and continue to move in pan, creating somewhat of a puree that adds a little body and enriches the bolognese sauce. Add salt and pepper to season.
Crush 2 cloves of garlic using a garlic press. If you do not have a garlic crusher, use the back of your knife and place the garlic clove underneath the blade, pressing down and dicing into smaller pieces. Add to frying pan with dried oregano. Note: Do not cook veggies, just sweat. This requires constant moving of the mixture to avoid burning.
Use the ladle to make a little well in the centre of the frying pan and add in your minced beef and quickly get it moving in the pan.
Once the mince has sweated off, create a new well in the centre of the frying pan again and add in your tomato puree (paste). This gives the bolognaise a tangy taste (slightly acidic taste), which is common to the bolognaise sauce.
Add in what’s left of your red wine… amount is up to you! Add less to create a thicker sauce. Lower the heat and reduce the wine to a syrup which would give your sauce more body and strengthen its flavour profile.
It’s time to add in your chopped tomatoes and fold them into the awesome goodness you’ve created in your pan.
Add in your Worcestershire sauce. This gives your bolognaise a little heat and spice whilst darkening the minced meat.
Let the mixture simmer for 5-6 minutes, stirring occasionally.
To give your bolognaise a little more enriched flavour, add in your full cream milk to give it that smooth silky finish!
To serve, add parsley and basil for garnish and any parmesan cheese leftover in the fridge. To increase volume simply add more veg!
Season with salt and pepper to taste.