Comfort food: Spaghetti bolognaise
SPAGHETTI bolognaise is one of those traditional comfort dishes we have all grown up with. Everyone has their own recipe and technique. There's a huge debate in our household for who cooks the best "spag bol". Dan thinks he does, but in all honesty I know I do. Here's my (Steph's) version.
The perfect bolognaise
INGREDIENTS: Bolognaise - 500g of pork mince 1 brown onion, diced 1 large carrot, peeled and diced 150g of mushrooms, sliced finely 2 cloves of garlic, chopped finely Salt and course milled pepper Olive oil ¼ bunch of fresh basil, roughly chopped.
Tomato sauce - 2 tins of chopped tomatoes 4 garlic cloves 2 chillies 1 tbs of olive oil 2 tbs of brown sugar ¼ bunch of parsley ¼ bunch of basil Salt and pepper.
Pasta - 300g 'OO' flour 3 eggs Pinch of salt. Parmesan wedge, shaved with peeler for serving.
METHOD: Tomato sauce - place all ingredients into a large saucepan and with a stick blender, process until smooth. Place on to high heat and bring to the boil for 5-10 minutes with lid on. Reduce to a slow simmer for 30-45 minutes until thick and rich in colour. Taste and add additional seasoning or brown sugar to balance the flavours.
Bolognaise - in a large hot pot, add some olive oil to coat the bottom. Once hot, throw in onions and saute until soft but not brown. Add carrot and saute for a minute. Add garlic and mushrooms then cook for a further minute. Add pork mince and cook until just turning colour. Add all the tomato sauce, stir through and reduce the heat to a slow simmer. Place a lid on the bolognaise and simmer for 30-40 minutes. The pork mince will become very plump. Season with salt and pepper. Before serving, add some chopped fresh basil.
Pasta - in a food processor add flour and eggs. Blitz until a ball forms, then turn out on to a floured surface and knead until silky, smooth and elastic. Pass the pasta dough through the pasta machine on the widest setting up to five times, folding each time and keeping a rectangle shape of the dough. Dust with flour each time. Then start to work the dough through the pasta machine to the lowest and thinnest setting. Fold the pasta up into a rectangle, trim the edges and then cut into the small or thick strips, whatever you desire. Dust with more flour.
Bring a large pot of salted water to the boil and add the fresh pasta. Cook for 2-3 minutes until al dente. Strain, then top your pasta with good spoonful of bolognaise and parmesan cheese.