Sort of Traditional Spaghetti Bolognese

This is my “Sort of Traditional Spaghetti Bolognese”, which is, in my opinion, a lot lighter in flavour than your usual traditional number. I would recommend cooking this in a heavy bottomed pot as this will be cooking for 3 hours.
I added White Wine instead of Red, Chicken Stock instead of Beef etc. It still seriously packs a flavour punch, and is absolutely perfect for these Early Autumn Nights.
This also can be frozen for later dates!
Ingredients (serves 6)
250g 20% Beef Mince
100g Pork Mince
80g Finely Chopped Pancetta (Bacon is also fine)
1 Carrot
1 Stick of Celery
1 Small White Onion
5 Cloves of Garlic
100ml Dry White Wine
500ml Chicken Stock
100ml Full Fat Milk
5 Tbsp Tomato Puree
3 Bay Leaves
1 Tbsp Oregano
1 Tbsp Thyme
2 Tbsp Balsamic Vinegar
3 Tbsp Olive Oil
Salt and Pepper to taste
Chives or Basil to Garnish
Method
1) First, roughly chop your Carrot, Celery and Onion. Add to a food processor until fine in texture (that should take around 30 seconds). If you do not own a food processor, just finely chop the vegetables. At this point, peel and finely chop your garlic too.
2) Place your pot onto your stove, and turn onto a medium heat. Add 1 Tbsp of Olive Oil. Add your Pork and Beef Mince. Fry until completely browned. Using a slotted spoon, remove the mince and drain the leftover fat. Add the chopped Pancetta (Bacon) and fry for two minutes. Add the Finely blended (or chopped) Vegetables and garlic, then fry for another two minutes. Add back the mince and then add the White Wine and Chicken Stock. Stir to combine.
3) Add the Bay Leaves, Thyme, Oregano, Tomato Puree, stir, then turn down the heat to its lowest heat. Leave for 2 1/2- 3 hour’s. Stirring occasionally.  Finally, add the Milk, Balsamic Vinegar, Season with Salt and Pepper, then serve with Spaghetti, and a generous amount of either torn Basil/ Parsley /Chives.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: