It is certainly Spaghetti weather, it has been grey and gloomy and there is an Autumnal chill in the air. The perfect time of year for me to get out my stock pots and start making comfort food.
Spaghetti Bolognese is one of my all time favourites when it comes to comfort, and if you have ever had the inclination to investigate the plethera of recipes in Bolognese world, you would have found so many versions that it is hard to fathom how they can be all cataogorized as a Bolognese.
For me it was easy, my favourite Australian chef ‘Neil Perry’ posted his version in a Spag Bol Poll and after looking at the ingredients I knew it was the one for me. In true Neil Perry form it is a ‘best EVER’ recipe – the perfect sauce to meat ratio, perfect flavours and a great depth of colour.
4 tablespoons of extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, sliced
1 small carrot, diced
1 stick celery, diced
100 grams/3.5 ounces smoky bacon, diced
Pinch of sea salt
400 grams/14 ounces minced beef
400 grams/14 ounces minced pork
350 mls full-bodied red wine
750 grams/26 ounces tinned chopped Italian tomatoes (including juices)
2 sprigs fresh thyme, roughly chopped
400 grams/14 ounces spaghetti
freshly grated parmesan to serve
Heat a little olive oil in a large frying pan. Add the onion, garlic, carrot, celery, bacon and a little sea salt and cook for 15 minutes over medium heat, stirring occasionally – the vegetables should caramelise but not burn. Add the minced beef and pork and a little extra salt and cook for 5 minutes, stirring, to colour the mince well. Add the red wine and bring to the boil, then simmer until reduced by half. Add the tomatoes and simmer for about 30 minutes. Add the thyme, taste, and check seasoning.
While the sauce is cooking, cook the pasta in plenty of boiling salted water. When al dente, drain. Divide the pasta among 4 bowls, add the sauce and serve with some grated parmesan and freshly ground pepper.
Yield: Serves 4 – 6
Source: adapted from Neil Perry
© 2011, Michelle. All rights reserved.