Spaghetti bolognese remains a cherished weeknight favourite, with every family putting their own spin on it. Some throw in mushrooms, while others swap beef mince for pork. And naturally, there's the eternal question of whether to toss the spaghetti through the sauce or ladle the bolognese on top. But if you're after a method to take your dish to the "next level", this Good Food recipe is surprisingly simple to pull together, reports Wales Online.
Secret Ingredient: Parmesan Rind
According to the recipe notes: "Ramp up your usual spaghetti bolognese with this recipe, which throws in a few unorthodox methods and ingredients to deliver the ultimate pasta dish." Adding a Parmesan rind to bolognese is a simple way to enhance the sauce's depth. As it gently bubbles away, the rind slowly releases its flavour, giving the sauce a more intense and balanced taste.
Recipe for Eight
This recipe feeds eight people, making it perfect for gatherings and family meals. Ingredients include olive oil, 400g beef mince, 400g Italian pork sausages (skinned and crumbled), 200g smoked pancetta, one onion (finely chopped), one carrot (finely chopped), two celery sticks (finely chopped), four garlic cloves (chopped), one sprig of thyme, a small bunch of fresh basil, two bay leaves, two tsp of dried oregano, a handful of dried porcini mushrooms, one tsp of golden caster sugar, one tbsp of tomato puree, half a tsp of Thai fish sauce, one tbsp of red wine vinegar, 100ml whole milk, four 400g cans of chopped tomatoes, 200ml white wine, 100g parmesan (grated, rind removed and kept), and spaghetti to serve.
Cooking Method
Drizzle olive oil into a large non-stick frying pan and break up the mince and sausage meat. Spend 30 minutes cooking the mince; if the pan gets too dry, add a touch more olive oil. Near the end, keep stirring until it's flecked with crispy brown bits. Heat the oven to 140C/120C Fan, then drizzle oil into a casserole dish and fry the pancetta for five minutes. Add the vegetables, herbs and dried porcini, and combine everything together. Cook for five minutes, then sprinkle over the sugar and tomato purée, and add a splash of fish sauce and vinegar. Stir everything well and allow to bubble until thick and sticky, then mix through the meat, milk and tomatoes. Rinse out the tomato tins with wine and tip them into the pan. Season generously, then tuck in the Parmesan rind.
Slow Cooking and Serving
Bring to a gentle simmer, then cover and place in the oven for three hours. Once ready, transfer as many portions of bolognese as needed into a sauté pan. Cook the pasta until al dente, then toss it into the pan with a splash of water and finish cooking with the sauce for two minutes. Fold through the Parmesan and a drizzle of olive oil. Twist the pasta and bolognese into bowls, top with fresh basil, and serve with extra cheese on the side.
