Mains
Spaghetti Bolognese
An everyday bolognese with terrific depth of flavor for such a quick recipe. The 3 secret tips: Worcestershire sauce, beef bouillon cubes, and a touch of sugar.
Recipe via recipetineats.com
Ingredients
Instructions
- 1
Sauté - Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
- 2
Cook beef - Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
- 3
Reduce wine - Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
- 4
Simmer - Add the remaining ingredients. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 - 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
- 5
Slow simmer option: really takes this to another level, if you have the time! Add 3/4 cup of water, cover with lid and simmer on very low for 2 - 2.5 hours, stirring every 30 minutes or so. (Note 5) Uncover, simmer 20 minutes to thicken sauce. (Note 6 for slow cooker)
- 6
Taste and add more salt if desired. Serve over spaghetti — though if you have the time, I recommend tossing the sauce and pasta per steps below.
- 7
Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.
- 8
Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
- 9
Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 - 2 minutes, or until the spaghetti turns red and the sauce thickens.
- 10
Divide between bowls. Garnish with parmesan and parsley if desired.
Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.
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