Spaghetti Bolognese is many a family favourite. Cook the ragù gently for at least a couple of hours and you will get the most lovely melt in the mouth bolognese sauce.
This is my take on Fettuccine Bolognese.
I like to use the flatter pasta called Fettuccine rather than Spaghetti. Personally, I prefer fettuccine, the pasta holds the sauce generously on its flatter surface than Spaghetti, but you cannot get hold of Fettuccine your Spaghetti pasta works too.
Ragù Sauce Ingredients:
1 Medium onion diced
1 carrot diced
1 celery stick finely diced
3 cloves garlic crushed
1tbsp Tomato puree
25g parmasen grated
1/2tsp crushed chilli flakes
small bunch fresh thyme, basil
salt and black pepper
- In a heavy bottom pan brown the meat; do so in batches until all meat has been browned and all “meat’s” water has disappeared.
- Transfer meat to a heat resistant bowl; Return the same pan to the heat and add all diced vegetables and cook until softened but not browned.
- Turn meat back into the pan with the vegetables and add garlic, chilli flakes, herbs, salt and pepper.
- Allow to cook for 5-8 minutes
- add passata, puree, stock and 100ml water and allow to bubble away stirring occasionally for 1 1/2 hours; keeping an eye on the liquid, do not allow to dry
- Sprinkle over the grated parmesan and give all a good stir, allow to cook a further 1/2 hour
- Allow the ragù to rest at least half an hour before dinner, as the fettuccine does not take long to cook (5-7 minutes). Follow instuctions on the packet.
- Once pasta is cooked add pasta to ragù,
- Graft more parmesan and garnish with fresh basil leaves, and serve immediately.