Ultimate Spaghetti Bolognese
Everyone loves spaghetti bolognese and everyone has their own version. For me, nothing will ever beat my mum’s. I used to request it for my birthday meal every year and it was just the best. This is my version of the classic recipe, with a few storecupboard twists in there to elevate your normal bolognese to the next level. Little tricks like adding the parmesan rind for salty depth, some whole milk for richness, soy for umami, dark chocolate for a touch of bitter sweetness and red wine vinegar to balance out the acidity all works to make it just a little bit different. It also tastes better after a night or two in the fridge so if you can wait that long do - its worth it.
Serves 7 (£1.98 per portion)
First, fry 200g chopped smoked streaky bacon in a large casseroled dish over a medium heat until the fat has rendered and gone crispy. Remove to a plate lined with kitchen paper.
Using the leftover bacon fat in the pan, fry 400g of good quality beef mince and 400g pork sausage meat over a high heat until the meat is lovely and browned and caramelised (this is key to add flavour and deep colour to your bolognese). Remove the meat to plate.
Keep the pan on the heat and fry two roughly chopped onions with two chopped carrots and celery sticks over a medium heat for 10 mins or so until soft and golden.
Next add half a bunch of rosemary and thyme which has been finely chopped.
Add the bacon and meat back into the pan and add 200ml red wine. Reduce the wine until almost no liquid remains then add four crushed cloves of garlic, 1 tsp of oregano, 1 tbsp tomato puree, 1 tbsp red wine vinegar, 1 tsp light brown sugar and 1 tbsp of soy sauce. Stir well.
Next add 3 bay leaves, 100ml whole milk, a can of chopped tomatoes, 300g passata, 300ml chicken stock and a splash of Worcestershire sauce. Simmer away before adding the parmesan rind and a good grind of black pepper.
Put the lid on and slow cook in a low oven at 130C fan/150C for as long as you can (at least two or three hours).
When you are ready to serve, add 20g of 70% dark chocolate and stir until melted.
Taste and season.
Boil the required amount of spaghetti until al dente then stir through the gorgeous, rich ragu before piling high in bowls. Serve with plenty more parmesan, ripped basil leaves and parsley.