Spaghetti Bolognese is one of favorite pastas. I don’t make it with wine but use extra beef broth instead. The art of this sauce is that it is simmered over low heat for atleast 4 hours until all the flavours and all the seasonings melt in. Super LOVE ❤
500 gms spaghetti (al dente)
500 gms beef mice
2 tbspns minced garlic
1 large onion (chopped)
250 gms button mushrooms (chopped) (optional)
2 carrots (chopped)
1 celery stick (chopped)
¼ cup olive oil
500 ml passata
3 cups beef broth
1 tbspn brown sugar
Salt to taste
Cracked black pepper to taste
2 tbspns chopped fresh basil
2 tbspns chopped parsley
1 tbspn chopped thyme
1 tspn oregano
Heat oil and add onion, fry until translucent and add garlic. Stir fry for a minute and add beef mince. Break the beef mince with the spoon and stir fry until it starts changing the color. Add all the veggies, herbs and spices and mix.
After 5 minutes, add beef broth and passata and cook covered on low heat for 4 hours until all the flavors melt and mix in it and the sauce reduce.
After 4 hours of simmering, serve hot with boiled spaghetti. Either mix the sauce in the pasta or over the pasta and serve with grated parmesan cheese.
1 jar Napolitano sauce OR Homemade Napolitano sauce
For Home made Sauce:
1 tbspn extra virgin olive oil
1 shallot chopped
2 cloves garlic, minced
2 large sprigs fresh thyme
800g to 1 kg tinned tomatoes
2 fresh tomatoes chopped
½ capsicum chopped
1 can champignons (sliced)
Some salt and pepper
¼ tspn parsley
¼ tspn oregano
1 green chilli chopped
Some cayenne pepper
1 pack No. 5 spaghetti
Water for boiling
Some freshly grated sharp parmesan cheese (for garnishing)
Some fresh/ dried parsley chopped (for garnishing)
-To make the Napoli sauce: Heat oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic and sauté for 2 minutes, then add thyme and tomatoes and bring to the simmer.
-Simmer very gently uncovered over medium-low heat stirring occasionally for 30 minutes or until the tomatoes have broken down and the sauce has thickened. Add a little water during the cooking process if the sauce thickens too much.
-Remove and discard the thyme stems and season to taste with salt and pepper and add other herbs, spices and vegetables.
-While the sauce is simmering, bring a large pot of salted water to the boil. Now it’s time to make the meatballs. Combine the chicken, breadcrumbs, parsley, Dijon mustard and other ingredients in a large mixing bowl and season with salt and pepper.
-Using your hands, gently mix until just blended. Be careful not to over mix the meat as it will toughen it up.
-Form the mixture into 12 – 18 meatballs, dipping your hands in a bowl of cold water to stop the chicken from sticking.
-Heat the oil in a large heavy-bottomed frying pan over medium heat.
-Cook the meatballs until golden brown all over, about 2 minutes.
-Using a slotted spoon, transfer the meatballs to the tomato sauce and simmer gently until the meatballs are cooked through, about 5 minutes.
-Meanwhile, add the spaghetti to the boiling water and cook according to the packet directions until al denté, stirring occasionally to prevent sticking.
-With a slotted spoon take out the meatballs from the sauce.
-Drain the spaghetti and toss the pasta with some of the Napoli sauce, season to taste with salt and pepper, and divide the pasta between four serving bowls. Divide the meatballs and remaining tomato sauce evenly between the four bowls of pasta.
-Serving suggestion: Sprinkle the grated parmesan cheese on top and serve.