spagetti bolognese

Recipe video above. My everyday Bolognese recipe I make over and over again. This Meat Sauce has terrific depth of flavour for such a quick recipe - though if you have the time, it&#x27;s stellar cooked slowly for a couple of hours. My 3 &quot;secret&quot; tips are: Worcestershire Sauce, Beef Bouillon Cubes and a touch of sugar. 

Spaghetti Bolognese

olive oil

garlic (, minced)

onion (, finely chopped (brown, yellow or white))

beef

beef bouillon beef

/ 28 oz can crushed tomato ((or tomato passata))

tomato paste

tsp white sugar (, if needed (Note 3))

Worcestershire sauce

bay leaves

thyme ((or 1/2 tsp dried thyme

Salt and pepper

400 g / 13 oz spaghetti (, dried)

Parmesan cheese (and finely chopped parsley (optional))

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.

Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.

Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.

Add remaining ingredients except salt and pepper. 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. (See note 5 for slow cooking option)

Adjust salt and pepper to taste right at the end. Serve over spaghetti - though if you have the time, I recommend tossing the sauce and pasta per steps below.

Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.

Scoop out a mug of pasta cooking water and set aside, then drain the pasta.

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.

Divide between bowls. Garnish with parmesan and parsley if desired.

Tossing Sauce and Spaghetti  (optional, Note 4)

Recipe video above. For One-Pot-Pasta Cynics (and Italian cooking pursists), there&#039;s a special message for you at the top of the post! :)This recipe is everything you love about Spaghetti Bolognese - the rich, thick tomato sauce, full flavoured (never bland!), made from scratch WITH the pasta in one pot! Excellent big batch cooking, keeps well. Tomato passata (aka tomato puree) is the key here for an instant thick, rich sauce rather than cooking down crushed tomato.Pasta types - long, short or tiny, but read recipe note 4 for adjustments.

One Pot Pasta Bolognese

onion (, finely chopped)

/ 24.5 oz tomato passata (tomato puree) ((Note 1))

beef broth

herbs ((options, see Note 3))

Worcestershire Sauce

salt and pepper

Parmesan

Saute onion &amp; garlic: Heat oil in a large pot over high heat. Cook garlic and onion for 2 minutes until translucent.

Cook beef: Add beef and cook, breaking it up as you go.

Add tomato: Once beef has all changed from red to brown, add tomato passata.

Rinse out bottle: Pour some beef stock into the empty bottle, shake, then pour into the pot.

Add everything else: Add remaining beef stock and all remaining ingredients except spaghetti. Give it a good stir, then let it come up to the boil.

Add spaghetti: Add pasta, fanning it out around the pot. Leave for 30 seconds to start softening, then start pushing it in under the liquid.

Cook pasta: Once fully submerged, cook for 12 minutes, stirring every minute or so, and more towards the end. At about the 8 minute mark, lower the heat to medium otherwise the base might catch (but ensure it is still bubbling gently - you don&#039;t want pasta just bloating in warm water).

Remove from stove, toss well: Take it off the stove once the pasta is JUST cooked, the tiniest bit firmer than you want, and when still saucy. Toss it for about 30 seconds or so - the sauce will reduce further, the pasta will finish cooking.

Serve immediately, garnished with parmesan.

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