How to make the ultimate bolognese sauce at home! There is nothing more British than an enormous plate of Spaghetti Bolognese, or SpagBol - OK, I know it’s Italian, but the Brits took it to their hearts and it’s been a staple of British family dining for decades. In this recipe, we’ll show you step-by-step how to create the most delicious, rich and rewarding bolognese sauce that will delight your friends and family. Will it be spaghetti or fusilli? Or will you take the whole pot of awesomeness and transform it into a delicious lasagne? That’s what we did with ours and you can see the result in our next video. Happy munching everybody!
Ingredients
500g Grass-fed beef - minced
2x Tins of chopped plum tomatoes
3x Medium onions
2x Medium carrots
2x Stalks of celery
1tbsp Dijon mustard
1tbsp Oregano
1x Beef stock cube
1x Cup of red or white wine
1 x Good squeeze of tomato puree
1tsp Beef extract (Bovril)
1tbsp Worcestershire sauce
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Method
- First, prepare your sofrito by finely dicing up the carrots, onions and celery. Place these in a large casserole dish over a medium heat and gently cook for about 10mins, stirring occasionally. Set to one side.
- Place a frying pan over a high heat and add a good glug of cooking oil. Add in the minced beef, a good squeeze of tomato puree, a handful of oregano and some ground black pepper. Break up the mince with a spatula and fast fry until cooked through and crisp and browned on the outside.
- Tip the cooked mince on top of the sofrito in the casserole. Return the frying pan to the hob and pour in about a cupful of red or white wine to deglaze the pan. Work this round with a spatula and tip into the casserole.
- Add the stock cube and the Bovril to a measuring jug and cover with 500ml of boiling water, stir to dissolve.
- Add the chopped tomatoes to the casserole dish and stir to combine. Rinse out the tomato tins with the stock and add to the casserole. Stir in the Dijon mustard and the Worcestershire sauce. Add salt to taste and stir to combine all the ingredients.
- Simmer over a low heat with the lid half on the casserole for about 50-60mins until the ragu is reduced, thick, unctuous and delicious.
Serve with some freshly cooked pasta, liberally covered in grated parmesan, or convert it all into an incredible lasagne with homemade pasta sheets. Enjoy!
Watch us make this on YouTube
Recipe
Download the recipe as a PDF.
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