Ever since I was a kid Spaghetti Bolognese has always been my favourite comfort dinner. When I opened the front door from getting home from school and could smell the aroma of this dish it would really make me happy. My mum’s recipe of this was one of the first she passed on to me and over the years I have adapted her recipe, and it really does make it a good and tasty dish. I could eat this again and again, and always eat far too much of it in one go 😉
500g Good Beef Mince
1 Onion Diced
200g Mushrooms Sliced
1 Block Pancetta Diced (can used pre-diced bought from the supermarket)
2 Sticks Celery Diced
2 Medium Carrots grated
4/5 Fresh Tomatoes (Or you can use a tin of chopped tomatoes)
3 Cloves Garlic Grated
2 Tsp Paprika
2 Beef Stock Cubes
2 Tsp Tomato Puree
1 1/2 Tbsp Red Pesto
1 Tsp Dried Oregano
Handful Sun-Blushed Tomatoes https://lululemonandlace.com/food-blog-2/sun-blushed-tomatoes/
Oil From the Sun-Blushed Tomatoes
1 Tbsp Brown Sugar
1 Small Glass Red Wine
2 Tsp Worcester Sauce
Handful Fresh Oregano
3 Sprigs Fresh Thyme
1 Bay Leaf
Extra Virgin Olive Oil
Good Quality Parmesan
First if using fresh tomatoes grate these into a bowl.
The skin should be left whilst the flesh is grated with its juices.
Set this aside.
Now in a deep saucepan, dry fry your pancetta, this should give off oil but if it sticks pour in some of the oil from the sun-blushed tomatoes.
Fry until brown and crispy then remove with a slotted spoon keeping the oil in the pan, set the pancetta aside for later.
Now put the celery and onions into the pan along with a little bit more of the sun-blush tomato oil. Cook on a low-medium heat until soft.
Once soft add in your beef mince and turn up the heat.
Add in your grated garlic and bay leaf.
Cook for a few minutes then add your paprika and stir through.
Next crumble over your stock cubes, this will coat the beef and make it a deep brown colour.
Stir in the pesto, puree and dried oregano.
Now pop in your sun-blush tomatoes and stir through before pouring in the wine.
Let the wine bubble away for a few minutes.
Next add in your mushrooms, then pour in the grated tomatoes.
Add in your grated carrots and chopped fresh oregano.
Then drop in the thyme sprigs.
There should be quite a lot of liquid so you need to cook this uncovered until its reduced down and deep/dark in colour. I cooked this for about an hour.
Stir this every so often. Taste and check if it needs any extra seasoning, then you’re ready to serve.
Cook your spaghetti and dish up………..
Enjoy 😀 xx
I re-made this recipe using my organic tomato paste:
It really was delicious, also for the liquid you can grate in the fresh tomatoes as the above recipe or just use tin tomatoes which is what I have used in below recipe or you can try my organic passata recipe: