Wednesday, June 5, 2013

Spaghetti bolognese



2 Tbsp olive oil 
1 onion, finely chopped 
2 celery stalks, finely chopped
1 carrot, grated
2 garlic cloves, finely chopped 
250g beef mince
1 tsp salt flakes
1 cup milk
½ cup tomato paste 
1½ cups white wine
1 Tbsp brown sugar 
Freshly ground black pepper 
Fresh nutmeg, grated 
2 fresh bay leaves 
500g dry spaghetti 


1. Heat oil in a large heavy-based pan and add onion, celery and carrot. Cook over a low heat until onion is soft and transparent. Add garlic, beef and pork mince, and salt, then cook, breaking up mince with a large wooden spoon, until mince starts to brown. Do not overcook.
2 Add milk to pan and stir to combine. Cook over a low heat, stirring occasionally, for 15 minutes or until milk evaporates.
3 Add tomato paste, stir to combine, and cook for 3-4 minutes. Add wine,  sugar, pepper, nutmeg and bay leaves, and stir to combine. Bring slowly to the boil, reduce heat to low and simmer, uncovered, stirring occasionally, for 1½ hours. Remove bay leaves from sauce.
4 Cook spaghetti in a large quantity of rapidly boiling salted water until just tender. Drain, leaving a little cooking water clinging to the pasta. Return
pasta to pan, add a couple of large spoonfuls of sauce, and toss to combine. Serve spaghetti topped with remaining sauce.
Pass around parmesan with a hand grater so everyone can grate their own.

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