Oh So Slow Spag Bol You Know
This hearty and flavorful bolognese sauce comes together with a mixture of premium minced beef, bacon, aromatic vegetables, and a savory blend of tomatoes and seasonings. Cooking low and slow is the secret to achieving a rich, meaty taste while keeping the sauce lean. Serve this comforting dish over al dente pasta and finish with a sprinkle of grated parmesan for a truly satisfying meal.
— Constant Cookbook
Ingredients
- 500g premium minced beef
- 100g of bacon chopped
- 2 small carrots chopped not peeled
- 2 onions finely chopped
- 2 small stalks of celery, chopped
- 2 garlic cloves crushed skin removed
- 250g passata sieved tomatoes
- 1 teaspoon of tomato puree
- 1 x 400g tin chopped tomatoes
- 200ml beef stock
- 100ml red wine
- 10g butter
- 1 tablespoon olive oil
- 1/4 teaspoon Salt
- 1/2 teaspoon white pepper it tastes a lot better
Instructions
- In a saucepan over a very low heat
- Fry the bacon, onions, carrots, celery and garlic in the butter and oil for 15mins.
- In a separate pan.
- Brown the meat slowly on a low heat so it doesn't release its juices and stew
- This is the key to a low fat and meaty taste
- When it's browned, drain off the fat and water
- And add to the 1st saucepan with the tomatoes, tomato puree, wine, stock and passata
- Also the salt and white pepper. Give it a good stir
- At this point a few quick pulses with a hand blender gives a real smooth texture (optional)
- Turn up the heat and once it starts to bubble
- Simmer on a low heat for 45 minutes stirring occasionally.
- Add a little more stock or water if it looks like drying out.
- Sprinkle a pinch of course black pepper over the sauce before serving
- Serve with fresh pasta and grated parmesan
- Tip
- It is very important to brown the mince as instructed but in a separate pan then drain off the fat before adding to the mix
Yield
Serves 6
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