The “World’s Best Ever” Spaghetti Bolognaise! | I have refined it
This is a recipe I have been making for nearly 30 years, which was named by dear friend’s daughter. Over time I have refined it a little and I think the key is the layering of flavour from the start! I hope you enjoy it! Everyone I have made it for certainly does.
Ingredients
- 2 tsps olive oil
- 1 finely chopped onion
- 4 garlic cloves (finely chopped or minced)
- 75 chopped smoked ham or 3 rashers of eye bacon
- 500g lean mince
- 1.5 tbsp Worcestershire sauce
- Good sprinkle of Italian herbs
- 140g tomato paste or pizza base sauce
- Tinned tomatoes (I like it best with the Ardmona rich with basil and garlic )
- 250ml of pasatta or pasta sauce
- Tablespoons of balsamic vinegar
- One beef stock cube (I like Massals)
Options for hidden veggies!
- Grated carrots
- Celery
- Zucchini
- Mushrooms
Method
- Heat oil in a heavy based pot or frypan. Cook onions and garlic for a few minutes until they soften.
- Add chopped ham or bacon and fry for three minutes.
- Add mince and stir continuously until cooked and brown. Stir through 1 tbsp Worcestershire sauce and Italian herbs. Cook a further minute.
- Mix in tomato/pizza paste followed by tinned tomatoes and passata or Italian pasta sauce. Stir though balsamic vinegar.
- Mix stick cube in a cup of boiling water and add to sauce. Bring to boil.
- Salt and pepper to taste and add bad sneaky veggies!
- Reduce heat and cook at a low simmer for 20 -30 mins depending on how much time you have- feel free to add hot water to maintain consistency.
- Boil water and cook pasta –
TIP: Remember you can add the pasta water to the sauce as the starch in the water helps the sauce stick to the pasta!
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