spaghetti bolognese recipe nigella

spaghetti bolognese recipe nigella

spaghetti bolognese recipe nigella

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Taglietelle Bolognese

Serves 6-8

Degree of difficulty: easy

Preparation time: 15 minutes

Cooking time:

  • Extra virgin olive oil
  • 2 onions
  • 2 carrots, medium sized
  • 2 celery stalks
  • 600g/21.2ozs. minced beef
  • 200g/7ozs. pork belly, minced by butcher
  • 2-3 cups beef broth, hot
  • 1 cup red wine
  • 5 tablespoons tomato paste
  • 2 tablespoons cream
  • Salt and black pepper to taste
  • 500g/1.1lbs tagliatelle pasta
  • Freshly grated Parmigiano Reggiano cheese to serve
spaghetti bolognese recipe nigella
spaghetti bolognese recipe nigella

Step 1 – Finely diced the onions, carrots and celery. Heat oil in a large pot on medium heat and add in the onions and cook for 3-4 minutes until soft and translucent. Add the carrots and celery and cook until soft and sweet smelling.

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Step 2 – Add the beef and pork mince and brown making sure to break up the mince and remove the chunks. Cook until the liquid releases from the meat. Add the red wine and cook for 1 minute or so, then add the tomato paste and 1/2 cup of the broth. Place the lid slightly ajar on the pot and turn down to low once it is simmering. Cook for up to 4 hours adding in more stock as needed. Once it is cooked, add in the tablespoon of cream.

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Step 3 – 15 minutes before you want to eat it, cook the tagliatelle in plenty of salted boiling water until al dente. Drain the pasta and stir through the sauce until it is coated with the sauce. Place on plates and then serve hot with plenty of freshly grated Parmigiano Reggiano cheese.

6 Things That’ll Make Your Spaghetti Bolognese Taste SO Much Better

some of these aren’t strictly sticking to the traditional method, so our dear Italian friends, please look away now. But we promise you, give it a try and you’re going to be sold!

Side note: I probably wouldn’t recommend adding ALL these additional ingredients together as you might get a flavour overload. But surely, it’s an excuse to make batches of Bolognese ready for the freezer?

Milk

Adding milk to Bolognese is actually a part of the traditional method. Not only does dairy make sauces silkier and richer, but it also makes the meat more tender.

We add milk to our mixture a whole hour after simmering our Bolognese, and then allow it to simmer for a further 45 minutes. Trust us on this one, the wait is SO worth it.

spaghetti bolognese recipe nigella
spaghetti bolognese recipe nigella

Sundried Tomatoes

I can’t get enough of sundried toms, and I have been known to sneak a few straight from the jar (boujee snack alert). But they’re also fantastic to add a real depth of flavour to your Bolognese, especially if you don’t have time to simmer that bad boy for ages.

I just chop them up and chuck them in (without the oil), and let them work their magic.

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Anchovies

Anchovies are 100% my go-to “secret” ingredient, WHENEVER I make a tomato sauce. They added an instant salty kick, and a whole other flavour layer.

To use anchovies, drain the oil from a small jar and add them into your sauce as it’s reducing down, and they should melt right in.

Wine

If you’re not making your spag bol with wine yet, WHAT ARE YOU DOING?! This should be one of the main ingredients of your sauce, and don’t tell me otherwise. But before you go for that bottle of red, it’s actually white that you should be putting in.

The acidity of white wine works really nicely with the rest of the ingredients, and balances out the complex flavours within a Bolognese.

Porcini mushrooms

Adding mushrooms is sacrilege to some, but you can’t doubt the powerful flavours of dried porcini mushrooms. Soak them beforehand to rehydrate them, and add them to the pot for an earthy, rich flavour.

recipe nigella
recipe nigella

Sugar

I know this sounds strange, but savoury sauces sometimes (often) require a tiny amount of sugar. A great sauce is great because it has the gorgeous sweet flavours of tomatoes, but when those tomatoes aren’t sweet enough, they sometimes need a little helping hand.

Depending on how acidic your sauce is, a teaspoon of sugar should suffice. This should be plenty to help balance out the acidity, and enhance the sweet flavours of those toms.

 

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