There’s nothing quite like a simple spaghetti Bolognese recipe to please a crowd. When it comes to Colin’s recipe, he says the more ingredients, the merrier. So, what are his favourite veggies to include, and how do you avoid smoking out the house with olive oil? He’ll share all his tips and tricks, including a secret ingredient you won’t see coming. Â
Ingredients
Method
Heat half of the oil in a heavy- based stock pot on medium. Add onion, garlic, celery and carrot. Cook for 5-7 minutes, stirring until soft. Put in a bowl.
Increase temperature to high. Add remaining oil to pot. Break up mince and add to pot. Cook for 5 minutes, without stirring, or until brown. Stir gently for a further 5 minutes, or until browned all over. Drain excess oil.
Return onion mixture to pot. Add herbs and passata. Rinse then fill passata container with water, add water to pot with milk and rind. Bring to boil. Reduce heat to low. Simmer, covered, for 2 hours, stirring occasionally, or until sauce is rich. Remove bay leaves, herb stalks and rind. Season.
Serve with pasta and parmesan.
What makes spaghetti Bolognese taste better?
To enhance the flavour of any spaghetti bolognese, there are several techniques and ingredients you can use:
- Quality ingredients: Using high-quality ingredients, such as fresh herbs, ripe tomatoes, and good-quality meat, can significantly enhance the flavour of your bolognese sauce.
- Longer cooking Time: Allowing the sauce to simmer for an extended period helps develop rich flavours and tenderises the meat, resulting in a more flavourful sauce.
- Layered flavours: Building layers of flavour by sautéing aromatics like onions, garlic, and carrots before adding the meat and other ingredients can deepen the taste of the sauce.
- Balanced seasoning: Proper seasoning with salt and pepper throughout cooking is essential to ensure the sauce is well-balanced and flavourful.
- Wine and stock: Adding a splash of wine (such as red wine) and stock (such as beef or chicken stock) can add depth and complexity to the sauce.
- Herbs and spices:Â Combining herbs and spices, such as basil, oregano, thyme, and bay leaves, can enhance the sauce’s aroma and flavour.
What is the difference between spaghetti meat sauce and bolognese?
The main difference between spaghetti meat sauce and bolognese is their ingredients and cooking methods. Spaghetti meat sauce typically consists of ground meat (often beef), tomatoes, onions, garlic, and herbs, cooked together and served over spaghetti. On the other hand, Bolognese is a rich and hearty Italian sauce originating in Bologna. It typically includes a mixture of ground meats (such as beef, pork, and veal), tomatoes, onions, carrots, celery, wine, and milk or cream. Bolognese sauce is simmered over low heat for an extended period to develop complex flavours and a rich texture.
Why do some people add milk to Bolognese?
The addition of milk to bolognese sauce serves several purposes. It helps tenderise the meat, balance the acidity of the tomatoes, and add richness and creaminess to the sauce. The milk also helps to mellow out any harsh flavours and gives the sauce a velvety texture.
Related stories
Native ad body.
Native ad body.
Native ad body.
