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Annette's take it slow bolognaise
Annette's take it slow bolognaise
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Prep Time:
25 minutes
Cook Time:
205 minutes
Total Time:
230 minutes
Try Annette Ryan's flavorful slow-cooked spaghetti bolognese for a delicious twist on a classic dish.
Ingredients:
  • 91.00 gm extra-virgin olive oil
  • 2 brown onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 20.00 ml finely chopped fresh rosemary leaves
  • 1 medium carrot, very finely chopped
  • 1 celery stalk, very finely chopped
  • 500g premium beef mince
  • 250g premium pork mince
  • 250g premium veal mince
  • 140g tub tomato paste
  • 40.00 ml dried oregano
  • 690g bottle tomato passata sauce
  • 255.00 gm beef stock (see note)
  • 250.00 ml pinot noir
  • 4 sprigs fresh thyme
  • 125.00 ml fresh basil leaves, shredded
  • 550g spaghetti, cooked
  • Grated parmigiano cheese, to serve
Instructions:
  • In a large, deep, heavy-based saucepan over medium-high heat, heat oil until shimmering. Add onion, garlic, and rosemary, stirring occasionally for 4 to 5 minutes until the onion has softened.
  • Add the vibrant carrots and crisp celery, season generously with salt and pepper, and stir until perfectly combined. Lower the heat to medium and cook for 6 to 7 minutes until the vegetables are tender. Boost the heat to high, add in the mince, and cook for 8 to 10 minutes, breaking it apart with a wooden spoon, until beautifully browned.
  • Stir in tomato paste and fragrant oregano, cook for 3 minutes, then add passata, stock, and wine. Combine and bring to a boil. Reduce heat, add bay leaves and thyme, and simmer for 2 hours, stirring occasionally.
  • Add the fresh basil and season with salt and pepper to your liking. Simmer, partially covering the pot, for about an hour until the sauce has thickened. Remove and throw away the thyme stems and bay leaves.
  • Divide the decadent pasta into individual bowls, generously top each portion with the mouthwatering sauce, and serve alongside a sprinkle of Parmigiano for an unforgettable dining experience.

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