4 Tbsp olive oil
1 brown onion, finely chopped
2 cloves garlic, finely chopped
2 sticks celery, finely chopped
1 carrot, peeled, grated
250g beef mince
250g pork mince
Sea-salt flakes, to season
½ cup milk
½ cup tomato paste
1 cup red wine
700g bottle passata
1 Tbsp brown sugar
2 fresh bay leaves
Freshly ground black pepper, to season
Shaved parmesan, to serve
Heat ½ the oil in a large heavy-based saucepan over a low heat. Add onion, garlic, celery and carrot. Cook for 5 minutes or until onion is soft and transparent. Transfer to a bowl and set aside.
Add remaining oil to pan. Increase heat to high. Add beef and pork and cook, breaking up with a flat-bottomed wooden spoon, until browned. Season with salt.
Reduce heat to medium. Add milk and cook, stirring occasionally, for 10 minutes or until milk evaporates. Add tomato paste and cook, stirring, for 3 minutes. Add wine, passata, sugar, bay leaves and onion mixture. Season with pepper and stir to combine. Bring slowly to the boil, then reduce heat to low and cook, uncovered, stirring occasionally, for 1 hour.
Cook pasta in a large saucepan of rapidly boiling salted water following pack instructions or until al dente. Drain. Add 2 large spoonfuls of sauce and toss to combine. Serve pasta topped with remaining sauce, with parmesan on the side.
Want to add in more vegetables?
Follow the recipe above but sneak in some extra vegie for the kids. Grate 100g peeled pumpkin, 1 large carrot and 2 small zucchini and add to the sauce in Step 2, halfway through cooking. Serve with grated cheddar instead of parmesan.
Can I freeze spaghetti bolognese?
You can freeze spaghetti bolognese, but the best way to do it is to just freeze the bolognese sauce without the pasta. Once your bolognese meat sauce is fully cooled, place it in a freezer safe bag or container. It can last in the freezer for up to 3 months. Defrost in the fridge overnight before reheating and serving with a freshly cooked batch of spaghetti
Do you put milk in spaghetti bolognese?
Traditional bolognese sauce or ragu alla bolognese does in fact contain milk. Heralding from the city of Bologna, this pasta meat sauce uses milk to break down the mince meant properly as well as reduce the acidity from the tomatoes.
Secret ingredients Australians add to spaghetti bolognese
Although Australia is definitely not known for it's Italian cuisine, some Aussies swear by specific additions that apparently improve the flavour of their spag bol. From Vegemite for a bit of umami or honey for a bit of sweetness, everyone has their own little bit to add in their recipe.
How do you deepen the flavour of bolognese?
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