Authentic Spaghetti Bolognese. Makes: 6
2 tbsp KTC Extra Virgin Olive Oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 tsp KTC Minced Garlic
1 bay leaf
2 tsp dried oregano
2 tsp dried marjoram
½ tsp sugar
400g lean chuck or braising beef, coarsely minced
2 tbsp concentrated tomato paste
1 x 400g tin KTC Chopped Tomatoes
150ml red wine, such as a Sangiovese or a Barbera
2 pinches of grated nutmeg
salt and freshly ground pepper
1 handful shredded basil leaves
150ml meat stock
150ml full fat milk
- Heat the butter and oil in a heavy-based saucepan. Add the onion and when it has begun to soften add the carrot, celery, garlic, oregano, marjoram, sugar and bay leaf. Cook for a further 10 minutes, stirring frequently.
- Put in the minced beef and cook until it is medium brown in colour and nearly crisp, crumbling it in the pot with a fork. Do this over a high heat so that the meat browns rather than stews, but be careful not to let the mince become too brown and hard.
- Add the tomato paste and continue to cook over a high heat for a further 2 minutes. Still over a high heat, add tinned tomatoes, wine, nutmeg, salt, pepper and the stock.
- Bring to the boil then turn the heat down to very low, so that the mixture will reduce very slowly.
- Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end of this time all the milk should have been added and absorbed and the ragù should be rich and thick like a thick soup. Add the shredded basil leaves. Taste and adjust the seasoning if necessary.
- Serve with al dente spaghetti and a generous shaving of parmesan.