Spaghetti Bolognese

Sunday, April 13, 2014

I used to make bolognese with lots of red wine. It was deep red/brown in colour and very intense. Over the past few years I've really come to appreciate a more subtle version. The addition of lemon zest, nutmeg and cinnamon might sound odd but their addition absolutely transforms beef dishes like bolognese. The spice combination takes away that sometimes sweaty flavour and adds so much depth. Try it and let me know what you think.

Olive oil
1kg lean beef mince (ideally room temperature)
1 litre good quality beef stock
1/2 cup red wine (optional)
1 brown onion finely diced
2 large garlic cloves finely sliced
3 carrots and 4 large celery stems grated or finely diced
3 bay leaves
Zest of 1 small lemon
1/2 teaspoon of nutmeg
1 heaped tablespoon tomato paste
Teaspoon of powdered cinnamon (nb. stick of cinnamon is too strong)
1 can of diced tomato or 3 big fresh tomatoes chopped
Salt to taste (depends on salt content of stock) and pepper

Spaghetti and parmesan to serve


1. Heat large heavy bottomed saucepan and add olive oil.
2. Fry onion and garlic until transparent.
3. Add mince and fry until browned through.
4. Stir through spices, lemon zest and bay leaves.
5. Add wine and cook until alcohol is evaporated.
6. Stir through tomato paste.
7. Add carrot and celery and combine well with mince mixture.
8. Add stock and tomatoes and stir well.
9. Place a lid on the pot and simmer gently for 1-2 hours stirring every now and then. Towards the end of cooking, adjust seasoning and remove the lid for a while if sauce needs to reduce.


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