Taking Spaghetti Bolognese to the next level
If you are a fan of pasta, then you have most likely become an expert in making the perfect spaghetti Bolognese. This is a famous classic, which is not only very tasty but also quite easy to make. This dish makes for a great meal practically every season of the year, as it is quite versatile and everyone loves it.
If you often cook it in your family, they may think there is nothing you can surprise them with. However, you can prove them wrong by taking the dish to the next level with the following recipe, which features a few rather unorthodox methods and ingredients. Don’t worry – the end result will still be delicious Bolognese goodness.
For this recipe, you will require the following ingredients:
- Olive oil
- 400g of crumbled and skinned pork sausages
- 400g of beef mince
- 1 finely chopped onion
- 1 finely chopped carrot
- 200g of smoked pancetta
- 1 spring thyme
- 2 bay leaves
- About 2tsp of dried oregano
- Some small leaves of fresh basil
- 1tbsp tomato puree
- 1tsp caster sugar
- 1tbsp red wine vinegar
- Half teaspoon Thai fish sauce
- 200ml white wine
- 100ml whole milk
- Several dried porcini mushrooms
- 100g of grated parmesan
- A few cans of chopped tomatoes (equal to the number of servings)
- Enough spaghetti to serve
Begin by pouring a little olive oil in your non-stick frying pan. Add in the minced beef and sausages. Usually, mince releases plenty of liquid, so you want to spend a good 30 minutes cooking it. You will know you are done when you see the meat sizzle in its own fat. Add oil in the process, whenever you see the pan getting too dry. Stir till you see speckles of brown bits on the meat.
Heat your oven to 140 degrees Celsius. Pour a little olive oil in a casserole and heat it along with the pancetta. It only needs about 5 minutes, until it releases its own fat. After that, add in the herbs and vegetables, crumbling over the dried porcini. Cook all of this for about 5 minutes, until you see the contents become soft and brown. Top with the sugar and then add in the tomato puree, along with the fish sauce and vinegar. Simmer down the dish until the contents are gloopy and then stir in the meat, milk and tomatoes. Pour some wine in the cans to rinse them out and add to the pan. Nestle the parmesan in, bring the contents to a simmer and cook them in the heated oven for 3 hours.
The end result of this recipe will amaze you with its taste qualities. It is a great new take on classic spaghetti goodness, which everyone at home will love!