This is very possibly one of my favorite meals to eat, comfort to the max it can be enjoyed dark and rich in winter and light and fresh in summer. I always jazz up each mouthful with Parmesan, chili, loads of torn fresh basil and the best extra virgin olive oil I can find, this all makes a big difference to this fairly simple dish.
I say I train just to eat Bolognaise not because its bad but because I will just over indulge especially after smelling the pot simmer for hours and not to mention it is packed full of white carbs. It can definitely be made wheat free / carb free by making julienne ribbons of carrot and baby marrow, saute lightly then place the sauce on top and easily dairy free by omitting the Parmesan.
I am pretty sure my recipe is the standard Italian way, I just add grated baby marrow for extra health benefits.
1 pk spaghetti ( I like De Cecco)
4tbsp extra virgin olive oil
1 onion finely diced
2 garlic cloves finely chopped
1/2 stalk celery, peeled and finely chopped
1 whole chili (I leave it whole and remove at the end)
1 pk lean beef mince about 350-400g
1 medium carrot, peeled and grated
1 large baby marrow, grated
80ml tomato paste
1 tub 400g crushed tomatoes ( I used the pronto brand)
2tbsp Worcestershire sauce
2 tbsp lemon juice
2 tbsp balsamic vinegar
salt and pepper
fresh basil, marjoram and thyme, 1 sprig each
cornflour to thicken if necessary
In a medium saucepan, lightly fry the onion, garlic and celery.
Add the mince and fry until liquid evaporates then fry until it gets a bit of colour.
Add the chili, tomato paste and tomato chopped, 1 fill of the chopped tomato tin with water and bring to the boil.
Add other ingredients except cornflour and allow to simmer for an hour or two, the longer the better.
When almost done bring the pot of water to the boil for the pasta.
adjust seasoning for the sauce and thicken with cornflour mixed with water if you like a thicker sauce.
Boil the pasta in salted water for about 8-10 minutes. Strain and coat in a little olive oil.
Serve with a side of chili, Parmesan and basil leaves.
Recipe and picture copyright by Tamsyn Wells.