A pan serving spaghetti Bolognese

Next level spaghetti Bolognese

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(4 ratings)

Prep: 20 mins Cook: 4 hrs

Easy

Serves 8

Ramp up your usual spaghetti Bolognese with this recipe which throws in a few unorthodox methods and ingredients to deliver the ultimate pasta dish

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal500
  • fat32g
  • saturates13g
  • carbs17g
  • sugars13g
  • fibre5g
  • protein29g
  • salt1.7g
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Ingredients

  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g beef mince
  • 400g Italian pork sausages, skinned and crumbled
  • 200g smoked pancetta
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, finely chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, finely chopped
  • 4 garlic cloves, chopped
  • 1 sprig thyme
  • small bunch fresh basil, small leaves picked and reserved
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 bay leaves
  • 2 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • handful dried porcini mushrooms
  • 1 tsp golden caster sugar
  • 1 tbsp tomato purée
  • ½ tsp Thai fish sauce
  • 1 tbsp red wine vinegar
  • 100ml whole milk
  • 4 x 400g cans chopped tomatoes
  • 200ml white wine
  • 100g parmesan, grated, rind removed and kept
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • spaghetti, to serve

Method

  1. Heat a drizzle of olive oil in a large non-stick frying pan and crumble in the mince and sausagemeat. Spend a good 30 mins cooking the mince – it will release lots of liquid, which you want to evaporate, and then eventually it will end up sizzling in its own fat. If the pan becomes too dry, drizzle in a little more olive oil. Towards the end, continue stirring the mince until it becomes speckled with crisp brown bits.

  2. Heat oven to 140C/120C fan/gas 2. While the mince is browning, heat a drizzle more oil in a casserole dish and sizzle the pancetta for 5 mins until it starts to brown and release its fat, then throw in the vegetables and herbs, and finely crumble over the dried porcini. Cook gently for 5 mins until soft and starting to brown. Sprinkle over the sugar, then stir in the tomato purée and splash in the fish sauce and vinegar. Simmer down until gloopy, then stir through the meat and pour in the milk and tomatoes. Rinse out the tomato tins with the wine and stir into the pan. Season, then nestle in the parmesan rind. Bring to a simmer, then cover and cook in the oven for 3 hrs.

  3. When cooked, tip as many portions of Bolognese as you need into a sauté pan. Cook the pasta until very al dente, then tong into the pan with a bit of the water and finish cooking with the sauce for 2 mins. Stir through the parmesan and a drizzle more olive oil. Twirl the pasta and Bolognese into bowls, scatter with basil and serve with more parmesan.

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Comments, questions and tips

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emmalh
2nd Dec, 2017
5.05
This was a big hit with my family, the nicest bolognese I've done, yes it's a bit long winded but worth it. I just omitted the fish sauce and mushrooms as we don't like them. It did us for 3 meals so not bad value either.
Traxkitty
28th Nov, 2017
0.05
Made this today and it was very disappointing. Had very little taste . Won't be making it again
riverblue
16th Oct, 2017
Gave this a go the other night but with half of everything, because this recipe has a full Kilo of meat, and it came out really well. Definitely the best bolognese I've made. Doubt I'd put the extra time in again though, it's alot of commitment for pasta. Good recipe , you can definitely taste the difference.
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