How to Make Barb’s Best Ever Spaghetti Bolognese
New Idea Food's Barbara Northwood shows us the secret to her traditional bolognese ... and has a lot of laughs along the way!
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Even Nonna would approve of this traditional Italian dinner – bellissima!
Ingredients
375 g spaghetti
shaved Parmesan
Bolognese sauce
¼ cup olive oil
1 kg Australian premium beef mince
2 onions, finely chopped
2 carrots, peeled, finely chopped
250 g cup mushrooms, finely chopped
2 Tbsp fresh thyme
3 cloves garlic, crushed
⅓ cup tomato paste
6 drained anchovy fillets, chopped
1 cup dry red wine
3 x 400 g cans canned crushed tomatoes
salt and pepper to taste
Method
- To make bolognese sauce, heat 2 tablespoons of the oil in a stockpot over a high heat. Add beef in two batches. Cook, stirring occasionally for about 3 minutes, or until browned. Remove with a slotted spoon.
- Add remaining oil to stockpot with onions, carrots, mushrooms, thyme and garlic. Cook, stirring occasionally, for about 8 minutes or until soft. Add paste and anchovies. Cook, stirring for 1 minute. Add wine. Bring to boil. Gently boil until reduced by half.
- Return beef to pot with tomatoes. Return to boil. Season with salt and pepper. Cover with lid. Gently boil, stirring occasionally, for 1 hour.
- Cook pasta in a large saucepan of boiling, salted water until tender. Drain.
- Serve half the bolognese sauce over pasta. Sprinkle with parmesan. Reserve remaining bolognese sauce for another recipe.
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.
