HOW TO PREPARE THE PERFECT SPAGHETTI BOLOGNESE

I decided to make my signature Bolognese sauce with a little tweak and it was amazing (even if I say so).

The secret to making the best Bolognese sauce is to slow cook each ingredient to perfection, hence the entire process took 10 hours. You can use your slow cooker for this recipe.

It’s best to cook this sauce in a batch as it stores well in the freezer and use as and when a recipe requires it. Be creative in your choice of minced meat by using either  Lamb, Veal, Pork or Goat meat. During the cold months I prefer to use Red Wine and White Wine for the summer months. In this instance I used Prosecco as I had run out of White Wine.

You can cut your cooking time by using Passata. Check this homemade version below;

To replicate this sumptuous dish you’ll need the following ingredients ;

INGREDIENTS 

1 tinned Tomatoes or Passata 

1 large finely chopped Onions

2 finely chopped large Celery stalks

3 finely diced Carrots

3 tablespoonfuls of Olive oil

1 tablespoonful of Tomato Purée or Paste

4 cloves of large chopped Garlic

Half a teaspoon of freshly milled Black Peppercorns 

50g of butter

500ml of whole milk

250g of your preferred minced meat

1 good bottle of White Wine/ Prosecco 

750ml of your preferred stock or Water

Quarter of a teaspoon of grated Nutmeg

1 levelled teaspoon of Cayenne Pepper 

3 Bay leaves 

Salt and Pepper to taste

METHOD 

Watch how to prepare this slow cooked to perfection Bolognese sauce below;

You can use this sauce for your Lasagna, Meat Pies or Turnovers, Cottage/Shepherds pie depending on the type of meat you choose.

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