Everyone loves a Spag Bol, here’s my recipe:
500g Mince
3 slices of Parma Ham (finely chopped)
2 Carrots (finely chopped)
1 red onion (finely chopped)
1 white onion (finely chopped)
8 chestnut mushrooms (destalked & finely chopped)
1 glass red wine
500ml beef stock
2 tins of organic tomatoes
4 cloves garlic (finely chopped)
1/2 tsp Oregano, Sage, Basil, Thyme, Rosemary, Paprika, nutmeg, Cinnamon
1 tsp ground Coriander, Worcester Sauce, Balsamic Vinegar, Salt, Ground black Pepper
1 tbsp Tomatoe Purée
2 Bay Leaves
1/2 a star anise
Gently fry the carrot, onions, ham and mushrooms with the nutmeg, cinnamon, salt/pepper and a quarter of the garlic
Brown the mince with the coriander, quarter of the garlic, Worcester sauce
Blend tomatoes with the remaining ingredients (except the star anise and bay leaves)
Bosh it all in a big pan, bring to the boil, add the star anise and bay, gently simmer for 3 hours and drink the rest of the red wine plus another bottle, remove the star anise after 90 mins
This produces a delicious Bolognese with lots of subtle flavour notes, I serve with fresh pasta but don’t make that myself plus some Italian bread and obviously freshly shaved Parmesan and a twist if black pepper
Anyone else do anything different or have any tweaks, I know some people use a little pork mince but I prefer the Parma ham addition
Dolmio doesn’t count Crofty
My friend put loads of veg in hers, for me that makes it no longer a Bolognese, it is still tasty though
Will give it a try next time,
