Spaghetti bolognese

Recipe by:

An Italian classic and a guaranteed family favourite, our bolognese uses simple ingredients to create the perfect midweek meal

Spaghetti bolognese

SERVES

6

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

90

MINUTES

CUISINE

COURSE

Main

Method

  1. Heat the butter with the oil and saute the onion briefly over medium heat until just translucent. Add the celery and carrot and cook gently for 2 minutes. Next add the minced beef, crumbling it in the pot with a fork.

  2. Add salt to taste, stir, and cook only until the meat has lost its raw red colour.

  3. Add the wine, turn the heat up to medium-high, and cook, stirring occasionally, until all the wine has evaporated.

  4. Turn the heat down to medium, add in the milk and the freshly grated nutmeg, and cook until the milk has evaporated, stirring every now and then. Next, add the chopped tomatoes and stir well. When the tomatoes have started to bubble, turn the heat down to the very lowest so that the sauce cooks at the gentlest simmer.

  5. Cook uncovered for a minimum of 1½ hours (better still 2 or even 3), depending on how concentrated you like it, stirring occasionally. If it reduces too much add a little water and continue to cook. When it is finally cooked, taste and correct seasoning. It may be worthwhile to make at least twice the recipe.

Ingredients

  • 45g butter

  • 2 tbsp onion, finely chopped

  • 3 tbsp extra virgin olive oil

  • 2 tbsp celery, finely chopped

  • 2 tbsp carrot, finely chopped

  • 340g minced lean beef, preferably chuck or neck

  • salt

  • 300ml dry white wine

  • 120ml milk

  • pinch of nutmeg

  • 1 tin Italian tomatoes, roughly chopped with their own juice

Method

  1. Heat the butter with the oil and saute the onion briefly over medium heat until just translucent. Add the celery and carrot and cook gently for 2 minutes. Next add the minced beef, crumbling it in the pot with a fork.

  2. Add salt to taste, stir, and cook only until the meat has lost its raw red colour.

  3. Add the wine, turn the heat up to medium-high, and cook, stirring occasionally, until all the wine has evaporated.

  4. Turn the heat down to medium, add in the milk and the freshly grated nutmeg, and cook until the milk has evaporated, stirring every now and then. Next, add the chopped tomatoes and stir well. When the tomatoes have started to bubble, turn the heat down to the very lowest so that the sauce cooks at the gentlest simmer.

  5. Cook uncovered for a minimum of 1½ hours (better still 2 or even 3), depending on how concentrated you like it, stirring occasionally. If it reduces too much add a little water and continue to cook. When it is finally cooked, taste and correct seasoning. It may be worthwhile to make at least twice the recipe.