I can’t explain why, but spaghetti bolognese might be my favourite dish. One of my earliest memories was having bolognese at an Italian restaurant in Bondi Beach, Sydney. It was probably the best I have ever had. Unfortunately the owners changed and the flavour changed.
When I go to Italian restaurants for the first time and want to eat pasta, I always order bolognese. I use bolognese and pizza margherita as a standard to rate (verb of rating) restaurants.
Recently I have been cooking bolognese every week. I change the recipe every time. I am trying to find the perfect bolognese. I sometimes cook it from scratch (from 0%) and sometimes use sauce in a jar
Here is my best recipe so far. I’m not sure if you will like it, but It is a combination of many recipes I have seen. It is a dark and powerful bolognese with a hint of spice.
Serves 2 People
(from scratch) 1 can or pack of (chopped tomatoes/tomato puree) and salt
(jar of sauce) I recommend the Kagome 3 cheese sauce pasta sauce
1 pack of bacon chopped (4 rashers)
150 - 250 grams of beef mince
Half a chopped carrot
10 mini tomatoes sliced in half
4 - 2 pinches of
3 - 2 pinches of
2 - 1 pinches of
1 tablespoon of butter
1 tablespoon of olive oil
150 - 250 milliliters of milk
1 can of black beer
Heat a medium sized pan
Add the butter and olive oil
Add the herbs, spices & cheese
Add the bacon and mini tomatoes and fry until the bacon is brown
Add the mince and use a spatula to make it very fine (small pieces of beef)
Once the beef is brown, add the milk and mix well.
Cook it on low heat until there is no milk .
Add the beer and cook it on low heat until there is no beer, or oil.
Once there is no liquid, add the the (tomato puree or sauce) and mix well.
- Make 100% sure there is no oil before eating.