Spaghetti Bolognese has become a favourite in Australian Households as its super simple, nutritious and yummy!
Spaghetti Bolognese has been my children's favourite ever since I can remember!
A hearty family favourite for all ages, especially delicious if served with freshly grated parmesan cheese.
For 4 Person(s)
- 500 grams Pork Mince
- 250 grams Beef Mince
- 2 tablespoon(s) Australian Extra Virgin Olive Oil
- 2 Garlic Cloves finely chopped
- 2 Finely Sliced Onions
- 0.5 cup(s) Red Wine
- 820 grams Diced Tomatoes
- 100 grams Tomato Paste
- 2 Fresh Bay Leaves
- 0.5 cup(s) Fresh Basil
- 2 tablespoon(s) Fresh Oregano Leaves
- Salt & Pepper to taste
Spaghetti Bolognese Directions
- Heat a large pan over a medium heat with Australian EVOO.
- Fry onion and garlic for a couple of minutes, do not brown.
- Add the pork mince and beef mince in two batches allowing to brown
- Turn heat up and add red wine. Stir for a couple of minutes until till smell of alcohol dissipates.
- Add diced tomatoes, tomato paste and herbs and season to taste.
- Turn down heat to a simmer and gently cook, stirring occasionally for 45 minutes or as long as you like to get desired consistency.
- You will also be reducing the water content of the bolognese so you will be left with a rich tomato sauce.
- Taste and season with more salt or pepper if required.
- Cook favourite pasta, toss through Bolognese sauce and serve with freshly grated parmesan cheese.
Don't hold back on the basil, throw it all in. You can even use seasonal Italian style vegetables like egg plant and zucchini in your sauce. However, stay away from carrots and other not-so Italian vegetables because you run the risk of turning your sauce into a tomatoey savoury mince.
When simmering for 45 minutes you are reducing the water content to have a rich tomato sauce that coats your pasta, if you like it richer and thicker simmer for longer.
Be careful, if your heat is too high you may burn the sauce.
If your simmer is too rapid, put a pot lid half over the pot oven to prevent the sauce from cooking too rapidly and the flavours not infusing.
You can cook the sauce for longer on a lower heat if you have the time.
The sauce will be even better the next day.
Reduce the sauce substantially if using the sauce to make lasagne.
Consistently like seasoning (salt & pepper) is a personal choice, so if the sauce looks good to you then its perfect.