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A pan serving spaghetti Bolognese
Next level spaghetti Bolognese
1
2
3
4
5
(19 ratings)
By Barney Desmazery
Magazine subscription – 5 issues for £5
Prep: 20 mins Cook: 4 hrs
Easy
Serves 8
Ramp up your usual spaghetti Bolognese with this recipe which throws in a few
unorthodox methods and ingredients to deliver the ultimate pasta dish
Freezable
Nutrition: Per serving
kcal500fat32gsaturates13gcarbs17gsugars13gfibre5gprotein29gsalt1.7g
Save to My Good Food
Print
Ingredients
olive oil
olive oil
400g beef mince
400g Italian pork sausages, skinned and crumbled
200g smoked pancetta
Pancetta
1 onion
Onion
, finely chopped
1 carrot
Carrot
, finely chopped
2 celery sticks, finely chopped
4 garlic cloves, chopped
1 sprig thyme
small bunch fresh basil
Basil
, small leaves picked and reserved
2 bay leaves
2 tsp dried oregano
Oregano
handful dried porcini mushrooms
1 tsp golden caster sugar
1 tbsp tomato purée
½ tsp Thai fish sauce
1 tbsp red wine vinegar
100ml whole milk
4 x 400g cans chopped tomatoes
200ml white wine
100g parmesan
Parmesan
, grated, rind removed and kept
spaghetti, to serve
Method
Heat a drizzle of olive oil in a large non-stick frying pan and crumble in the
mince and sausagemeat. Spend a good 30 mins cooking the mince – it will release
lots of liquid, which you want to evaporate, and then eventually it will end up
sizzling in its own fat. If the pan becomes too dry, drizzle in a little more olive
oil. Towards the end, continue stirring the mince until it becomes speckled with
crisp brown bits.
Heat oven to 140C/120C fan/gas 2. While the mince is browning, heat a drizzle
more oil in a casserole dish and sizzle the pancetta for 5 mins until it starts to
brown and release its fat, then throw in the vegetables and herbs, and finely
crumble over the dried porcini. Cook gently for 5 mins until soft and starting to
brown. Sprinkle over the sugar, then stir in the tomato purée and splash in the
fish sauce and vinegar. Simmer down until gloopy, then stir through the meat and
pour in the milk and tomatoes. Rinse out the tomato tins with the wine and stir
into the pan. Season, then nestle in the parmesan rind. Bring to a simmer, then
cover and cook in the oven for 3 hrs.
When cooked, tip as many portions of Bolognese as you need into a sauté pan.
Cook the pasta until very al dente, then tong into the pan with a bit of the water
and finish cooking with the sauce for 2 mins. Stir through the parmesan and a
drizzle more olive oil. Twirl the pasta and Bolognese into bowls, scatter with
basil and serve with more parmesan.
Recipe from Good Food magazine, September 2017
BBC GoodFood Magazine
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Comments, questions and tips
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Comments (6)
Questions (0)
Tips (0)
Senojcin
16th Jun, 2019
5.05
Wowsers, a fantastic dish, never considered browning the mince for so long before
but it does make a difference and it's soooo tender. Missed out the Pancetta and
thai fish sauce as didn't have them in stock but it was still a fantastic dish,
maybe not as rich if I had the aforementioned in stock but still fantastico
Jeana
21st Nov, 2018
5.05
I love this dish, whilst there is a few extra steps the taste of the end result is
fantastic. I make a batch of this and keep some in freezer for another quick meal.
Really is a great recipe.
trueitalianchef
5th Jun, 2018
Spaghetti Bolognese is an invention of some sick mind! No one in Italy eat
spaghetti with bolognese sauce, and no one restaurant in Italy serve this fake
recipe! and this is NOT the real bolognese sauce, that -for your information- is
called properly "ragù bolognese".
emmalh
2nd Dec, 2017
5.05
This was a big hit with my family, the nicest bolognese I've done, yes it's a bit
long winded but worth it. I just omitted the fish sauce and mushrooms as we don't
like them. It did us for 3 meals so not bad value either.
Traxkitty's picture
Traxkitty
28th Nov, 2017
1.05
Made this today and it was very disappointing. Had very little taste . Won't be
making it again
riverblue
16th Oct, 2017
Gave this a go the other night but with half of everything, because this recipe has
a full Kilo of meat, and it came out really well. Definitely the best bolognese
I've made. Doubt I'd put the extra time in again though, it's alot of commitment
for pasta. Good recipe , you can definitely taste the difference.
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