Our tasty twist on this Italian classic dish
There are only a few recipes that I can cook without a sneaky look at a recipe book; my favourite curry, a risotto, sausage pasta, and slow cooked Spaghetti Bolognese are amongst the few.
I have been cooking Slow-cooked Spaghetti Bolognese for years, and I have to confess I have no recollection of where I discovered this recipe. I have a sneaky feeling it might be an early Jamie Oliver recipe, but I’m not sure.
You might ask why I am messing with this Italian classic and what makes it better, I will attempt to answer both questions.
Firstly, all recipes are a de of another recipe and in Italy every region has there own version of he dish that originates from Bologna. In Bologna, it is called Ragù alla Bolognese, I will attempt to cook the original version and add it to the recipes at some stage.
The reason I think it is better is by slow cooking, it takes on a deeper flavour. The inclusion of sun-dried tomatoes, rosemary, and pancetta also lifts it and gives it more flavour. Please don’t tell the Bolognese, I might get some rude comments.
Anyhow, I urge you to try it. It is easy to make and such a comforting dish. You do need to allow an hour of cooking in the oven, during which time your kitchen will be filled with lovely aromas of Italian ragu sauce.
If you like this recipe, you might like to look up some of our other easy-cook recipes here
Slow-cooked Spaghetti Bolognese
Print RecipeIngredients
- 450g lean minced beef
- 150g Lardons/pancetta or chopped bacon
- Good handfull of rosemary, Chopped
- 1 lge Onion Chopped
- 3 cloves of garlic minced
- 400g of tin tomatoes (good quality)
- Dried oregano
- Half a jar of Sun dried tomatoes chopped
- 2 Tbls of tomatoe puree
- 475g Dried spaghetti
- 1 glass of red wine (feel free to pour one for yourself)
- Olive oil
- Salt and pepper
- small pinch of chilli optional
- Grated Parmasan or mature cheddar
Instructions
n a large pan (ovenproof) fry the pancetta and rosemary in olive oil until the pancetta his golden. Then add the onion and garlic gently (don’t burn the garlic).
Meanwhile, heat the oven to 180 degrees.
Add the minced beef to the pan for 3 minutes, then add the wine. Reduce the wine slightly, then add oregano and a pinch of chilli.
Then add tinned tomatoes, sundried tomatoes, and tomato puree and season with salt and pepper.
Place in the oven for 1 hour or longer to intensify the flavours further.
After 45 minutes, add your spaghetti to a large pot of salted boiling water.
When the spaghetti is cooked, drain it, leaving a little bit of water in the pan to stop the spaghetti from sticking.
Serve the Bolognese on the spaghetti with a large helping of Parmesan or mature cheddar.
Serve with a green salad, rocket goes well with the bolognese.
