Okay, I’m not sure this is your typical bolognese; in fact, I’m confident to say this isn’t a traditional bolognese, but this is one of my favourite dishes and was the first ever dish I cooked when I was a kid; I think I must’ve been around ten years old. We would have ‘spag bol’ every Thursday after the weekly food shopping with my mum. We would get home, unpack all our bags (nibbling on the new snacks ofc), and then she would let me cook spaghetti bolognese with a side of garlic bread.
Back then, it was super basic, minced beef, tomato soup, herbs, onion, salt and garlic. That’s all the recipe knowledge my brain could handle then, and it meant I could easily manage it on my own.
Anyway, I’m not joking when I say we had it every Thursday even as my siblings got older and left home, Mum and I would still love spag bol on a Thursday. The more I cooked it, the more she encouraged me to experiment with more flavours and this was the outcome. Technically I’ve been perfecting it for almost two decades – bladdy ‘ell! So surely it’s time to share my much loved Bolognese! 🍝
Tagliatelle Bolognese
Course: MainCuisine: ItalianDifficulty: Easy4
servings10
minutes45
minutesIngredients
1tbsp olive oil
400g tagliatelle
500g beef mince
1 white onion, diced
5 garlic cloves, crushed
1tsp celery salt
200ml red wine
1tsp cracked black pepper
400g passata
1tsp onion salt
1tsp oregano
220g tomatoes, sliced in half
1tbsp tomato purée
1tsp italian herbs
3tbsp worcestershire sauce
1 tbsp grated parmesan
Directions
- Put a large pan or wok on low-medium heat and add 1 tbsp
olive oil. - Add the finely chopped onion and 1 garlic clove and fry for 5
mins. - Add tomatoes and fry for another 5 mins.
- Increase the heat to medium-high, add 500g beef mince stirring occasionally until the meat is browned all over and cooked through
- Add 1 beef stock cube, onion salt and red wine and stir until combined
- Reduce the heat, add 1tsp black pepper and 1tsp celery salt and simmer until wine is reduced by half
- Pour in the passata and stir until combined.
- Add herbs and garlic and top off with Worcestershire sauce.
- Add 1 tbsp of tomato puree, gently simmer, and cover with a lid. Cook for 30-45 minutes, stirring occasionally, until you have a rich, thick sauce. Season to taste.
- When the bolognese is nearly finished, cook 400g tagliatelle in boiling water for 10 minutes or follow the pack instructions.
- Drain the spaghetti and stir into the bolognese sauce, top with grated parmesan and serve.
I really hope you love this recipe as much as I do. It’s definitely a sentimental dish for me, full of nostalgia.
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♡
