Ragu alla bolognese Spaghetti bolognese2016-10-27
- Servings : 4 as a main course.
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
Ragu alla bolognese Spaghetti bolognese.
My version is richly flavoured with red wine, herbs and gentle cooking for an hour. It is worth the effort though.
This Ragu alla bolognese is perfect to use in other dishes, for example Lasagne or as a filling for cannelloni.
An appetiser of my Garlic prawns in olive oil and crusty bread is a good combination with this dish.
Alternatively serve with my recipe for garlic bread.
The addition of a touch of chilli powder does not make it hot in any way it just gives a bit of background warmth.
It does take a bit of effort but the steps are easy to follow. Try to be precise when chopping the carrot and onion into small dice.
I have included images in the slider above to help you.
- 500g Beef mince
- 1 Large onion very finely diced (1/8 inch)
- 1 Large carrot very finely diced (1/8 inch)
- 500g Tomato Passata
- 3 Fat cloves garlic finely chopped
- A good glug of red wine
- Heaped tablespoon Schwartz mixed herbs.
- 1 Teaspoon Schwartz hot chilli powder (try to only use Swartz brand)
- Olive oil.
- Pinch of salt.
- Fresh ground black pepper.
- 250g Spaghetti.
- Fresh Parmesan cheese to garnish.
Place heavy pan on medium high heat. Add a glug of olive oil, the carrots and onions a pinch of salt and a few grinds of black pepper. Sauté for five minutes until the onion starts to soften. Add the chopped garlic and sauté for another couple of minutes.
Add the beef mince and sauté until no red remains. Add the mixed herbs and the chilli powder stir. Add the red wine and cook until it has all evaporated. Now add the passata rinsing the passata container out with a little splash of water and add it to the ragu and stir.
Reduce the heat to low and gently simmer with the lid on for about an hour stirring occasionally.
Place a large pot of water on to boil, add a generous amount of salt, pasta needs this, it's incredible how much it enhances the flavour. Add the pasta to the boiling water and cook as recommended on the packet or until it's just al dente (firm to the bite)
Strain the pasta, leave it in the strainer and toss with a little olive oil to prevent sticking, cover the strainer with a lid and sit it back on the saucepan with a little of the hot water. This will keep the pasta warm until you are ready to serve.