One Pot Spaghetti Bolognese
Enjoy this one-pot Spaghetti Bolognese, blending classic Italian flavours with two secret ingredients for a rich, deep taste
Equipment
Ingredients
- 3 tbsp Olive oil
- 2 large Onion
- 2 Celery stalks
- 2 Carrots
- 2 cloves Garlic
- 500 g Minced beef
- 2 tbsp Tomato puree
- 1 tbsp Flour
- 1 can Chopped tomato
- 200 ml Beef stock
- 250 ml Red wine
- 2 tsp Dried oregano
- ½ tsp Grated nutmeg
- Salt and pepper to taste
- 1 Parmesan rind (Optional)
- 20 grams Dark chocolate (Optional)
Instructions
PREP
- Finely chop the onion, celery, carrot and place to the side
- Finely chop or grate the garlic, place to the side
- Grate nutmeg and measure out oregano and place on a plate to the side
- Finely chop the bacon last for hygiene reasons (or use a separate board), place in a bowl to the side
- Brown the beef in 2 batches and deglaze the pot with a splash of water when done, place beef and scrapings in a bowl to the side. Add a good pinch of salt and pepper as you do this
- Make the beef stock
COOKING
- Heat the oil in a large stock pot over a medium heat
- Add the bacon, onion, celery and carrots and mix well with the oil. Reduce heat to a low medium, add a pinch of salt and cover for 6-8 minutes, stirring occasionally, until vegetables have softened.
- Stir in the garlic and cook for another 2-3 minutes stirring occasionally
- Turn heat up to medium high and add browned mince. Mix well and cook for 4-5 minutes stirring often.
- Add flour and tomato puree and cook for 3-4 minutes, stirring constantly to cook out the rawness of these two ingredients
- Add wine and scrape the bottom of the pan vigorously then add the stock and tomatoes and stir frequently until the mixture begins to simmer
- Turn down to a low heat until the mixture is just slowly bubbling then add oregano, nutmeg and a pinch of salt and pepper. Mix well
- Drop in the parmesan rind at this point if using and remove it at the end of the cooking time. The rind will impart its flavour into the dish adding another subtle layer of flavour
- Partly cover with a lid and cook for at least 1 hour, maybe 90 minutes depending on the finished consistency you want, stirring the mixture frequently and making sure it doesn't stick to the bottom of the pan during this cooking period
- 15 minutes from the end of the cooking time, taste and add any more of the herbs, spice or salt and pepper you think you need. You may also wish to add a tablespoon or two of sugar depending on the red wine you've used. Balance the dish and adjust the recipe to your own preference. At this point, also add the grated dark chocolate if using. This will add a richness and depth to the finished bolognese
- At this point add your spaghetti to a deep pan of salted boiling water and cook until almost soft but definitely not soggy
- Drain the pasta and add to your sauce, stirring well for a couple of minutes. Alternatively (especially if you've made extra sauce) put the pasta back in the dry pan on a very low heat and add the amount of bolognese sauce you wish. Stir for a couple of minutes until beautifully combined
To Serve
- Portion out onto pre warmed plates and spoon any left over bolognese sauce onto the top of your coated spaghetti. Grate parmesan cheese over the top and garnish with soft herbs like basil or parsley should you wish. Enjoy!
Notes
- Once the oregano and nutmeg have been added, cut off the rind from the parmesan (or even better get into the habit of saving these rinds and keep them wrapped in foil in your fridge for this very kind of occasion) and add it to the bolognese. Over the period of cooking the rind will impart a depth of flavour and an extra note to the finished meal that elevates the dish. Remove and discard before serving
Nutrition
Calories: 610kcal
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