SPAGHETTI BOLOGNESE

The Aussie classic of ‘Spag Bol’ makes an appearance on tables regularly and everyone has their own go-to recipe.  This is my version that I have pretty much stuck to for longer than I can remember.

Things I think make for the ultimate Spaghetti Bolognese recipe are;
Starting the cook off with bacon or prosciutto or even your favourite salami.  It adds extra depth to the flavour.
Using a mix of both pork and beef mince gives the perfect balance.
Cooking in the oven for at least an hour really develops the flavours and allows everything to infuse the sauce.  I first learnt this trick from Jamie Oliver and his Classic Spaghetti Bolognese.  I think it works so much better than simmering on the stove top.

INGREDIENTS

• splash olive oil
• 2large slices bacon or prosciutto
• 1onion, diced
• 2cloves garlic, diced
• 2celery stalks, diced
• 1carrot, diced
• 250gbeef mince
• 250gpork mince
• 1/2cup / 125ml red wine
• 1kg tomatoes, finely diced
• 2tablespoons tomato paste
• 2bay leaves
• 2sprigs thyme
• salt & pepper
• 400g spaghetti
• Parmesan, freshly grated, to serve
• Parmesan to serve

INSTRUCTIONS

1. Pre heat oven 180°C.
2. In a large frypan, over medium heat, add the oil, bacon, onion and garlic.  Cook for 5 minutes until softened, stirring occasionally with a wooden spoon.  
3. Add both the beef and pork mince and cook until browned, breaking up the mince with the spoon as it cooks.  I like my meat to be quite crispy and really brown at this stage.  
4. Add the red wine to deglaze the pan, use your spoon to scrape along the bottom of the pot.  Cook this out until you can no longer smell the alcohol.
5. ............................................

for full instruction please see : kidseatbyshanai.com

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