My Fave Spag. Bol.

Spaghetti Bolognese is often cited as ‘wrong’.  There is a proper way to cook it, (this isn’t the authentic way).  Apparently it should actually be ‘Tag Bol.’, as Tagliatelle is traditionally used instead of spaghetti.  Regardless of this, this recipe makes a nice Italian style beef ragu; that goes great with pasta and also in a toastie.  Sprinkle with lashings of parmesan if that’s your thing and don’t be shy with the pepper.

Gear

• Chopping board and sharp knife
• Large saucepan/chef’s pan
• Wooden spoon
• Large saucepan for pasta
• Colander or other means of draining pasta

My Fave Spag Bol.

Ingredients

• 2 tbsp of good quality olive oil
• 1 large onion – finely diced/chopped
• 3 cloves of garlic – crushed/finely chopped
• 1 dried birds eye red chilli, finely chopped/crushed
• 500g minced beef
• 2 tbsp tomato puree
• 1 tin of plum tomatoes
• 1 glass of red wine ~200ml
• 6 mushrooms – sliced
• Beef stock pot
• Tomato ketchup
• Worcestershire sauce
• Fresh basil – a few sliced leaves
• A few sprigs of fresh parsley finely chopped
• 2 tsp dried oregano
• Sea salt
• Black pepper
• Pasta – however much you like, the above serves four decent portions.
• Parmesan cheese to serve

Method

1. Put the oil in the pan over a medium/low heat. 
2. Add the chopped onion, a pinch of salt and sweat for 6-7 minutes until onion is translucent.
3. Add the garlic and dried chilli, cook for a further minute.
4. Turn the heat up to medium/high, add the beef mince and break it up with the spoon. 
5. Almost immediately add the tomato puree, a squirt of tomato ketchup, the Worcestershire sauce, 1tsp of oregano and a small pinch of salt.
6. Fry off the mince for about 3-4 minutes, then add the mushrooms.
7. Continue to cook for about 2 minutes and then add the red wine.
8. Cook the wine off for a further 2-3 minutes before adding the tin of tomatoes and the stock pot.
9. Bring the pot to a gentle simmer and reduce the heat.
10. Continue cooking for approximately 20 minutes (you can cook for longer and arguably it will get better and better.)
11. Add the parsley, basil and the rest of the oregano. Season with salt and pepper to taste.
12. As a finishing touch it is often traditional to stir in some of the water from the pasta you have cooked, this can help thin the sauce slightly too.

Serve with pasta, black pepper, olive oil and parmesan cheese.

(Put leftovers in a toastie :))