No more watery sauce at the bottom of your pasta bowl! This is how chefs and Italians make pasta. This makes the Bolognese sauce emulsify, so it thickens, becomes glossy and clings to the spaghetti. The “proper” way to serve pasta: toss with the sauceĪs with all my pasta recipes, I include a step to toss the pasta IN the sauce, rather than just placing pasta in bowls and spooning over sauce. Slow cooking makes the beef incredibly tender and the sauce develops extra flavour.ĭifference between Bolognese and Meat Sauce?ĭifferent name for the same thing! You’ll find Bolognese made all sorts of ways all across Italy and all around the world, but essentially mince meat (usually beef, sometimes combined with pork or veal) in a tomato based sauce flavoured with herbs. Saute garlic and onion – about 3 minutes Īdd everything else, give it a good stir then simmer for 20 minutes minimum (midweek), up to 3 hours (weekend indulgence!). The making part is straightforward and quite quick too: Especially the Australian ones – it pains me so much to say that, but it’s true. Supermarket canned tomatoes here in Australia are notoriously sour. Sugar, if needed : just a little bit goes a long way to transform the sauce if you happen not to be using high quality, sweet Italian canned tomatoes. Beef bouillon cubes (beef stock cubes) for extra depth of flavour in the sauce, to compensate for this being an everyday midweek version rather than a traditional slow cooked Bolognese Ragu which starts with a soffrito (onion, celery, carrot slowly sautéed) as well as pancetta.ģ. I get antsy if I get caught in a situation where I have to do without Ģ. Worcestershire sauce: it just adds that little extra something-something. I’ve been loyal to this Meat Sauce recipe since I first learned to cook when I was a teenager. There are 3 little things in this recipe that might be a bit different to Bolognese recipes you’ve seen around:ġ. Though if you can slow cook for a couple of hours, it really takes it to another level! What goes in Spaghetti Bolognese
Rich, thick, incredible flavour in the sauce even if you only have time for a quick 20 minute simmer. So it is thoroughly Aussie to shorten Spaghetti Bolognese to Spag Bol!Īnd here she is – my Spag Bol. Sharon is Shazz, Nagisa is Nagi (that’s yours truly). Pavlova is Pav, afternoon is arvo, mosquitos are mozzies. We Aussies have a thing about shortening words. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Spaghetti Bolognese It’s perfect for a quick midweek meal but even better if you can simmer it for a couple of hours! Serve it over pasta, stuff into jacket potatoes, make an epic Lasagna or Baked Spaghetti Pie! Everyone needs a great everyday Spaghetti Bolognese recipe, and this is mine! The Bolognese Sauce is rich, thick and has beautiful depth of flavour.
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