Spaghetti Bolognese
Makes / serves: 4 portions
Your method, with draft quantities
Method
- Boil spaghetti just short of al dente, reserving cooking water.
- Toss with about 600g hot Bolognese and a splash of pasta water, finishing cooking in the sauce.
- Serve with remaining hot Bolognese spooned over and Parmesan.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Bolognese
8–10 sauce portions. Use the amount specified in the main recipe.
- 1kg 20% beef mince.
- 300g onion.
- 150g carrot.
- 150g celery.
- 5–6 garlic cloves.
- 100ml whole milk.
- 70g tomato purée.
- 200ml red wine.
- 500g passata.
- 400g tinned tomatoes.
- 500–750ml beef stock.
- salt and pepper.
- Fry mince in batches until really brown and crisp, not grey; remove.
- Finely process onion, carrot and celery in 2:1:1 ratio.
- Soften in some retained beef fat.
- Add garlic 1 minute, return beef, add milk and reduce until sizzling again.
- Add purée for 1 minute, wine and reduce until its raw smell has gone.
- Add tomatoes, passata and enough stock for a loose sauce.
- Cook covered at 120°C conventional for roughly 6 hours; check every 90 minutes, skim excessive fat and add liquid if drying.
- Uncover near end if too loose.