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When I was growing up, the spaghetti bolognese we made was very different to the spaghetti bolognese we, as a family, eat now.
I decided that I wanted to recreate the dish from my youth, and here’s the recipe if you want to follow along!
Ingredients:
- 2T olive oil
- 1 onion, chopped
- 1/2 lb bacon, cut into 1″ pieces (do NOT skip the bacon)
- 3 bay leaves
- 1lb premium ground beef
- 3 cloves garlic, chopped
- salt and pepper to taste
- splash (ie. about a glass) of hearty red wine
- 4oz mushrooms
- 1 drop Thyme essential oil
- 1 drop Oregano essential oil
- 4T tomato puree
- 1/4 pint beef stock
- 28oz tin diced tomatoes (or whole, if you prefer)
Cook the spaghetti bolognese!
- Heat the olive oil in a large frying pan.
- Add chopped onion, bacon and bay leaves, gently cook until the onion is golden.
- Add the ground beef and garlic, season well with salt & pepper, cook until meat has browned.
- Add the wine and cook until the liquid reduces a little, add mushrooms, thyme and oregano.
- Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well.
- Cover and cook on lowest possible heat for a couple of hours. The long, slow cooking process allows the flavors to mix perfectly.
- If you need to add more liquid during the simmering process; use either wine or a little water.
- After a couple of hours, remove from heat, remove bay leaves, check seasonings (2 drops of oil is usually enough, but adjust to your taste!), stir well and serve with spaghetti, fresh baked garlic bread and grated parmesan cheese.
While you’re cooking, dance around the kitchen to a bit of Bob Marley, it’ll make the 2 hours whizz by …
Bob Marley & The Wailers – Stir It Up – Ziggy Marley Remix
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