My 3 Hour Spaghetti Bolognese
The trick with this Spag Bol is to not touch the meat once you add it to the pot for around 8 minutes - this ensures the meat sears, not stews!
I simmer It for around 3 hours, with a good glue (or half a bottle) of red wine. The alcohol has plenty of time to cook off so is still family friendly.
You could easily pack a tonne more veggies into this - and be my guest, but sometimes you just want a classic with emphasis on flavour.
Top with a mountain of parmesan, fresh basil & a glass of whatever is open!
Ingredients (serves approx 6)
1kg grass fed beef mince
0.5kg pork mince
2 carrots finely diced
2 celery stalks finely diced
2 onions finely chopped
3-4 garlic cloves whole
1/2 bottle of red wine
1 litre of tomato passata
Extra virgin olive oil (big glug)
Basil & parmesan to serve
Method
Take meat out of the fridge and let come to room temperature
Add a big glug of extra virgin olive oil to the bottom of a cast iron pot
On a medium heat, sauté off the onion, carrot, celery, herbs, whole garlic cloves until fragrant - approximately 6-7 mins (make sure the onion doesn’t burn)
Push the vegetables to the side of the pot and add the meat, making sure it is covering the bottom & don’t touch or stir for at least 5 minutes. Just keep an eye on the veg as you don’t want these to burn
Try not to stir too much, and wait until the liquid has left the meat completely - about 10 mins
Add in the wine and let it simmer down for 5 mins, making sure all the alcohol has cooked off. You want it to reduce almost completely
Add in 1L of water and give everything a big stir
Simmer on low for 2-3 hours until the sauce is thick & rich
Serve with spaghetti, a handful of fresh basil and a good grating of parmesan or pecorino