By Ian Leatt
Sometime in the late 19th Century, the first documented account of beef in tomato sauce, Spaghetti Bolognese, took place. Initially created for a presiding pope, this dish quickly made its way around the circuit and in a short number of years evolved into what can only be described as a wholesome, hearty and welcoming meal for anytime of the year.
Every now and then I have a hankering for a good Italian meal, and Spaghetti Bolognese never fails to impress. The flavours always complement each other, are always filling. It is one of those dishes that takes its time to fully blend together. Usually, I let the Bolognese sit and slowly cook in the slow cooker for up to four hours, as the aromas permeate throughout the home.
If you are looking for that umami hit, this dish will always give you that before you even taste the first bite.
Spaghetti Bolognese
Here is what you will need
3 tablespoons Extra Virgin Olive Oil
2 medium onions finely chopped.
4 cloves garlic minced.
2 celery sticks finely chopped.
1 carrot finely chopped.
600 grams ground beef
For the sauce
1 large tin crushed tomatoes
6 leaves fresh basil finely chopped.
1 ½ teaspoons dried oregano
½ teaspoon freshly chopped thyme
½ teaspoon freshly chopped sage
1 small red pepper de-seeded and finely chopped.
1 small can tomato paste.
Freshly ground salt and pepper to taste.
½ cup red wine
10 cherry tomatoes halved.
The all important how to:
Put your slow cooker on high to warm up.
Meanwhile, heat a large pot to a medium temperature with the extra virgin olive oil. Add the onions, garlic, carrots, and celery, stir. Once the onions appear clear, transfer all ingredients to the slow cooker.
Place the pot back on medium heat on the stove and add the ground beef. Season with cracked salt and pepper and cook slowly until the water and fat run out.
Place another pot on the stove on a high heat. Add to it all the ingredients for the sauce. Bring to a boil then turn down to a simmer, stirring constantly.
Return to the beef, stir, then carefully drain the excess liquid from the beef before adding it to the slow cooker. Mix all ingredients together.
The tomato sauce will have reduced a little by this time. Using a hand blender, blend all ingredients together, then pour the mixture into the slow cooker. Mix all ingredients together and bring to a boil. Once boiling, turn down to a medium heat. Stir every hour or so. The Bolognese gets better the longer it cooks.
When ready for serving, cook some spaghetti, fettucine, or linguini – your choice. I usually add two tablespoons olive oil and salt to cold water, bring to a boil then add the pasta. Once cooked plate, spoon on a hearty portion then sprinkle on some fresh parmesan and chopped basil.
Added bonus: sometimes I make up some garlic bread or have a fresh French baguette. Dinner, you say,. Stuffed, I say.
Ian Leatt is general manager of Pegasus Publications and a trained chef.
