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Spaghetti Bolognese
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Spaghetti Bolognese

Spaghetti Bolognese also known as ragu is a classic Italian dish. A staple for so many families, This will become your go to recipe to create the family favourite at home.
Prep Time10 mins
Cook Time40 mins
Servings: 6
Author: Marie Muccio

Ingredients

  • 500 grams Spaghetti
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 bay leaves fresh if possible
  • 2 garlic cloves crushed
  • 1 carrot peeled and diced
  • 1 stick celery trimmed, halved lengthways and diced
  • 400 grams pork mince
  • 400 grams beef mince
  • 2 tbsp tomatoe paste
  • 1 cup red wine
  • 2 400g Tins of crushed tomatoes
  • 700 grams passata
  • 1 pinch sugar
  • small bunch fresh basil, leaves picked 3/4 finely chopped and the rest save for garnish
  • small bunch parsley stems removed and finely chopped
  • 1 tsp dried oregano
  • 1 tsp ground sage
  • 1 pinch nutmeg
  • extra virgin olive oil to serve
  • grated parmesan cheese to serve
  • crusty white bread to mop up all the beautiful sauce

Instructions

  • In a large heavy based pot on medium heat add 1 tbs olive oil and saute the onion until soft. Around 6 minutes. Add the bay leaves, garlic, carrot and celery and continue to cook for a further 2 minutes.
    sautéing onion, carrot, garlic and celery
  • Turn up the heat to med-high. Add the mince, breaking up with the back of a wooden spoon and cook until browned all over.
    step 2 for cooking bolognese sauce
  • Add the tomatoe paste and red wine and cook until the wine starts to reduce.
  • Next add the crushed tomatoes, passata, sugar, basil, parsley, oregano sage and nutmeg and stir to combine. Fill one of the tomato cans with water and add that to the sauce. Bring to a rapid simmer and then reduce heat to low. Season well with salt and freshly ground black pepper and cook for 40 minutes.
    Bolognese sauce
  • While the sauce is cooking bring a large pot of salted water to the boil and cook spaghetti according to packet instructions. Once cooked, reserve some of the cooking water. Drain the pasta and return to the pot. Add a generous splash of extra virgin olive oil. ladle in some of your sauce and add a good splash of the cooking water. This will give the pasta a beautiful sheen and leave it nice and moist. Toss the pasta to ensure every piece is coated in the sauce
  • place generous amount of pasta into serving bowls and drizzle with extra virgin olive oil and serve with the basil leaves, lots of grated parmesan cheese and crusty white bread to mop up the extra sauce.

Notes

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NOTES:
-Passata is a tomato puree made by cooking and straining the tomatoes through a fine sieve. You will find passata at most supermarkets or Italian delicatessens. 
-Reserve some of the pasta's cooking water before draining to give the pasta a beautiful sheen and to stop the pasta from going dry. 
-This sauce can be served with any type of pasta including penne, fettuccini, spirals, ravioli. Also perfect for lasagne