Spaghetti Bolognese my way

Spaghetti bolognese and me: 

It was my first successful attempt in cooking any sort of western cuisine. My sister loved making Shepherd's Pie and that's her forte. So I've always never found the need to try and make bolognese sauce because someone in the family has that covered. 

Then I went overseas to study. School would always serve it but it usually comes in the form of " Hi, I'm bolognese sauce but I'm quite runny and doesn't taste of anything. Bon appetit."

No.

To me, bolognese is suppose to be this rich and hearty dark red sauce that is born out of long hours of simmering. I would have bolognese because it is a comfort food and reminds me of home. Then when I eat runny bolognese sauce, it just ruins it. So NO!

Here's my take for bolognese sauce. It's a bit different but it's mine.

Ingredients:

Serves 2

2 cloves garlic

1 onion (tennis ball size)

1 carrot (15cm ruler)

1 tsp dried oregano

1 bay leaf

500g beef

or 250/250g lamb/beef 

or 300g beef and 3 bacon strips (cut into small pieces) 

1 tbsp Worcester sauce

1.5 tbsp tomato puree

1 tin chopped tomatoes

Olive oil

salt 

pepper

Optional:

5 whole mushrooms

1 celery stick (not the whole thing!)

3 fresh tomatoes

50-100 ml wine

3 tbsp Balsamic vinegar

1 tsp cocoa powder

1 capsicum (green is more bitter and red is sweeter)

Need:

Chopping board (Housemate #3 uses a plate)

1 medium sized pot for the sauce and another for cooking your pasta in

1 knife

1 wooden spoon (doesn't have to be wooden. You can use metal ones or silicon ones. Just whatever you have in handy)

Instructions:

1. Chop the garlic into pieces. The smaller they are the faster they burn in oil. Grate the onion and carrot. ( you can chop them into small pieces if you can't be bothered to wash the grater) If you are using any of the optional veggies, you need to cube them.
2. Heat up about 1-2 tbsps of olive oil in the pan. Put the garlic in, let it turn into a golden colour then add the onion, carrot and any optional veggies. Sauté until the onion turns translucent.
3. Season with worcester sauce, a bit of salt and pepper.
4. Make a well. Add the tomato puree and let it cook for about 30 seconds. Then add the meat to the centre of the well and stir it until all the meat is browned.
5. Add the wine and let the alcohol boil off i.e. 2-3 mins of inhaling alcoholic smell.
6. Add the chopped tomatoes. Also the time to add the cocoa powder and/or balsamic vinegar***.
7. Let it simmer for about 30-45 minutes (or 1.5-2 hours if you have the time)* and season according to taste**.
8. Cook the pasta according to packet instructions.
9. Serve with grated cheese on top (or not. I personally use extra mature cheddar if I have it)

* The longer you boil, the richer the taste.

**Sometimes I crush a beef stock cube and add it with the tinned tomatoes. Then I won't add salt at all. 

***You can try adding marmite into the sauce as well. Cocoa/ marmite adds some depth to the sauce. Try it. I was skeptical when my housemate added it to hers. I gave it a go and decided I quite like the taste. If you are not a big marmite fan, I assure you, the sauce won't taste like marmite unless you add like three tablespoons into it. Tested and tried on housemate #2 who hates marmite.

I hope you enjoyed this recipe. All my measurements are approximated because I don't like washing up and would use as little equipments as possible. Efficient is what I am! HAHA just kidding...

xoxo

Angel