This Bolognese recipe is a staple in my kitchen and my favourite autumn go to recipe. Although it does take a long time to cook it is very easy to put together and kind of cooks itself. The sauce is rich and hearty with a great dept of flavour that develops over the slow cooking process. You can eat this with whatever pasta you like and tastes best topped with loads of parmesan cheese and fresh parsley .
This Bolognese recipe is a staple in my kitchen and my favourite autumn go to recipe. Although it does take a long time to cook it is very easy to put together and kind of cooks itself. The sauce is rich and hearty with a great dept of flavour that develops over the slow cooking process. You can eat this with whatever pasta you like and tastes best topped with loads of parmesan cheese and fresh parsley .
Yields4 Servings Prep Time10 minsCook Time2 hrs 50 minsTotal Time3 hrs
1 tbsp olive oil 1 medium onion 1 celery stick, chopped 1 carrot, chopped 350 g minced beef ¾ cup milk whole nutmeg (or pinch of ground nutmeg) ¾ cup dry white wine 1 can crushed tomatoes 2 tbsp tomato paste 1 dried bay leaf 2 cups beef broth parmesan cheese fresh parsley 400 g spaghetti or pasta of choice 1 tbsp butter
11. Place the oil and butter in a large pot or skillet over medium heat. Cook the onion until translucent then add the chopped carrot and celery. Cook for 2-3 minutes then add in the minced beef with some salt and pepper, crumble the beef to break up as you stir and cook a further few minutes until browned.
2. Pour the milk into the pot and a fine grating of nutmeg (no more than 1/8 tsp). Stir and cook on low heat until the milk has fully evaporated, about 10 minutes.
3. Add in the wine and let it simmer until completely absorbed, then add in the crushed tomatoes, tomatoes paste, dried bay leaf and just a half cup of the beef broth. Cook on the lowest simmer for 2-3 hours adding in a half cup more of the rest of the beef broth every now and again when needed and stir now and again to keep from drying out.
4. Toss with pasta and a tbsp butter. Serve with some parmesan cheese and freshly chopped parsley.
1. Place the oil and butter in a large pot or skillet over medium heat. Cook the onion until translucent then add the chopped carrot and celery. Cook for 2-3 minutes then add in the minced beef with some salt and pepper, crumble the beef to break up as you stir and cook a further few minutes until browned.
2. Pour the milk into the pot and a fine grating of nutmeg (no more than 1/8 tsp). Stir and cook on low heat until the milk has fully evaporated, about 10 minutes.
3. Add in the wine and let it simmer until completely absorbed, then add in the crushed tomatoes, tomatoes paste, dried bay leaf and just a half cup of the beef broth. Cook on the lowest simmer for 2-3 hours adding in a half cup more of the rest of the beef broth every now and again when needed and stir now and again to keep from drying out.
4. Toss with pasta and a tbsp butter. Serve with some parmesan cheese and freshly chopped parsley.
Ingredients
Directions
1. Place the oil and butter in a large pot or skillet over medium heat. Cook the onion until translucent then add the chopped carrot and celery. Cook for 2-3 minutes then add in the minced beef with some salt and pepper, crumble the beef to break up as you stir and cook a further few minutes until browned.
2. Pour the milk into the pot and a fine grating of nutmeg (no more than 1/8 tsp). Stir and cook on low heat until the milk has fully evaporated, about 10 minutes.
3. Add in the wine and let it simmer until completely absorbed, then add in the crushed tomatoes, tomatoes paste, dried bay leaf and just a half cup of the beef broth. Cook on the lowest simmer for 2-3 hours adding in a half cup more of the rest of the beef broth every now and again when needed and stir now and again to keep from drying out.
4. Toss with pasta and a tbsp butter. Serve with some parmesan cheese and freshly chopped parsley.