Wednesday, July 11, 2012

Slow Simmered Spaghetti Bolognese

Serves 6 - 8
2 tsp olive oil
1 kg minced beef
1 brown onion, diced
3 small carrots, diced
270g jar roasted capsicum, diced
6 cloves of garlic, minced
1/2 Tbs dried Italian herbs
Sea salt and freshly cracked pepper, to taste
1 cup of beef stock
2 Tbs tomato paste
800g jar puréed tomatoes
2 400g cans crushed tomatoes
2 Tbs sugar
1 packet spaghetti
parmesan cheese, to serve
Heat the olive oil in a large pot over medium heat. Add the minced beef and the onion. Cook, stirring often to crumble the beef, for 4-5 minutes. Add the carrots, roasted capsicum, garlic, dried herbs, and sea salt and freshly cracked pepper, to taste. Add the stock, tomato paste, crushed tomatoes, and the puréed tomatoes to the beef mixture as well as the sugar. Stir until well combined. Cover with a lid and cook over a low heat for 3-4 hours.
Remove the pot from stove top. Skim the surface for any fat, then taste and re-season if needed. Cook the spaghetti per instructions, drain. Serve the sauce on top of the spaghetti then top with Parmesan if desired.

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