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BEST EVER BOLOGNESE

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Everything you see I owe to spaghetti...Sophia Loren

I always judge and Italian restaurant by their Bolognese and this week my family called this the BEST BOLOGNESE EVER.

Seriously. I was so over the moon to hear this cause we have tried a lot of them.

So I am sharing the recipe with you. And send me a photo or tag me if you make it. Buon appetito xxx Chef MM

BEST EVER BOLOGNESE

US (Imperial)

Print Ingredients

3 brown onions

6 carrots

4 stalks celery

3 lbs lean ground beef

1 TBS dried basil

1 TBS dried oregano

1 TBS dried dill

1 TBS dried rosemary

1 TBS of Nandos chilli

1 x 28 oz tin crushed San Marzano Tomatoes

1 x 28 oz tin water

3 TBS tomato paste

1 TBS brown sugar

Olive oil

Coarse salt & black pepper to taste

1 pack spaghetti pasta

Parmesan cheese shavings to serve- optional

Fresh basil to garnish

InstructionsPlace all Heat olive oil in the bottom of a heavy pot .Finely chop the onions in a food processor or with a knife. Cook on medium heat till caramelize. Finely chop the carrots and celery in food processor or with a knife and add to the onions. Cook till caramelized.

Add the meat with a ½ cup of water. Break it up with a wooden spoon and cook till all liquid evaporates from the pot and meat is nicely browned.

Add the basil, oregano, dill, rosemary and Nandos chilli. Add the tinned tomatoes, water, tomato paste and sugar.Bring to a boil and reduce to a simmer. Cook uncovered for 3 to 4 hours until all water has evaporated. You might need to add water if it becomes dry. Season with salt and pepper to taste.

Cook spaghetti according to package instructions. Drain pasta and toss with a good olive oil.

Arrange hot spaghetti in individual bowls. Top with sauce, parmesan shavings and fresh basil.

SERVES 6

EU (Metric)

Print Ingredients

3 brown onions

6 carrots

4 stalks celery

1.5 Kg lean ground beef

1 TBS dried basil

1 TBS dried oregano

1 TBS dried dill

1 TBS dried rosemary

1 TBS of Nandos chilli

1 x 800 g tin crushed San Marzano Tomatoes

1 x 800 g tin water

3 TBS tomato paste

1 TBS brown sugar

Olive oil

Coarse salt & black pepper to taste

1 pack spaghetti pasta

Parmesan cheese shavings to serve- optional

Fresh basil to garnish

Instructions
Heat olive oil in the bottom of a heavy pot .Finely chop the onions in a food processor or with a knife. Cook on medium heat till caramelize. Finely chop the carrots and celery in food processor or with a knife and add to the onions. Cook till caramelized.

Add the meat with a ½ cup of water. Break it up with a wooden spoon and cook till all liquid evaporates from the pot and meat is nicely browned.

Add the basil, oregano, dill, rosemary and Nandos chilli. Add the tinned tomatoes, water, tomato paste and sugar.Bring to a boil and reduce to a simmer. Cook uncovered for 3 to 4 hours until all water has evaporated. You might need to add water if it becomes dry. Season with salt and pepper to taste.

Cook spaghetti according to package instructions. Drain pasta and toss with a good olive oil.

Arrange hot spaghetti in individual bowls. Top with sauce, parmesan shavings and fresh basil.

SERVES 6

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