Spaghetti Bolognaise
Ingredients
- 250 g spaghetti
- 4 tbsp tomato paste
- 4 tbsp caramelized onion & garlic puree
- 500 g beef mince
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp rosemary dust
- 1 tsp basil
- 1 tsp parsley
- 1 tbsp salt
- 1 tbsp minced garlic
- 250 ml red wine
- 350 ml passata
- ΒΌ cup pecorino romano cheese (grated)
- Pepper
- Olive oil
- 2 L water
- 250 ml full cream milk
Method
- Heat a large frying pan with no oil on medium heat.
- Once the pan is hot, add herbs and stir for 45 seconds to activate the flavours.
- Add the beef mince and cook until cooked through.
- Add tomato paste and caramelized onion/garlic puree and minced garlic and stir until fully combined
- Let this cook until the water from the beef mince is nearly gone and the mince and sauce is thick.
- Turn the heat up and add the red wine.
- Cook until the wine is incorporated.
- Add passata and stir to combine fully.
- Place a lid on the pan, reduce the heat and let simmer for 30 mins, stirring occasionally.
- 20 mins into the simmer, take the lid of the bolognaise sauce and allow it to thicken by stirring often.
- Add milk to the bolognaise sauce and stir through.
- Boil the water with salt in a large pot and once a rolling boil has been achieved, add the spaghetti ensuring it is all coated in the water.
- Once spaghetti is cooked, transfer to a colander and drain, then lightly drizzle with olive oil
- Take the lid of the bolognaise sauce and allow it to thicken
- Once thickened, take off the heat.
- Serve the spaghetti in a bowl and place the bolognaise sauce on top
- Season with pepper pecorino romano, and garnish with fresh parsley