Everyone has a Spaghetti Bolognese recipe up their sleeves. I learnt mine from my Dad that he in turn had learnt from his Venetian flat mate when he was studying in London. It is significantly different from the one here. My go to recipe has a lot more garlic and onions and no other vegetables. I guess everyone has their own variation to their own favorite meat ragu recipe.
This is a Lea and Perrins recipe as it uses Lea and Perrins sauce and a lot more ingredients than mine and it does taste different. Feel free to swap out any ingredients on the list and use a mix of minced pork or minced veal if you fancy.
Here are most of the ingredients at a glance.
I usually make loads in one go and freeze them in meal sized portions for a quick meal.
Spaghetti Bolognese Slow Cooked Meat Ragu Sauce
- 1 onion
- 1 carrot
- 1 stick of cleebry
- 2 cloves of garlic
- 5 chestnut mushrooms
- a small handful of pancetta cubes
- 500 g beef mince
- 1 tbsp of tomato puree
- 400 g chopped tomatoes 1 can
- 200 ml beef stock
- 1 glass of red wine
- 4 tbsp Lea & Perrins Worcestershire sauce
- Pack of quality Spaghetti
- handful of grated parmesan
- some fresh basil
- Fry the pancetta in a pan with some cold pressed rape seed oil until it browns and crisps up.
- Add the mince and brown
- Add the diced onion, carrot, celery, garlic and mushrooms, stir well.
- Coat everything in the pan with the tomato puree and cook for a few more minutes
- Add the glass of red wine and beef stock and let it bubble away until reduced by half.
- Add the chopped tomatoes to the pan along with the Lea & Perrins Worcestershire sauce.
- Bring to boil, then reduce the heat and simmer gently for 45 minutes.
- Boil a pan of slated water and add the pasta to cook for 8-10 minutes according to the pack
- Arrange the spaghetti on a plate and scoop the Bolognese over the top. Scatter over some chopped basil and parmesan and enjoy.