Meaghan's Best Ever Spaghetti Bolognese

Meaghan's Best Ever Spaghetti Bolognese

My Spaghetti Bolognese is a favourite with adults and kids alike. It has lots of nutrition and flavour but it's not too 'big' for the kids. You can always add in some extra grated veg half way through the cooking time to boost the nutritional value for fussy kids. Buon Appetito xx

Meaghan's Best Ever Spaghetti Bolognese

Meaghan South
Servings

6

Prep Time

25 minutes

Cook Time

1 hour 50 minutes

Cuisine

Italian

Category

Mains

Source URL

https://www.meaghansouth.com/blog/spaghetti-bolognese

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/meaghans-best-ever-spaghetti-bolognese

My Spaghetti Bolognese is a favourite with adults and kids alike. It has lots of nutrition and flavour but it's not too 'big' for the kids. You can always add in some extra grated veg half way through the cooking time to boost the nutritional value for fussy kids. Buon Appetito xx

Ingredients

  • 2 tbsp olive oil
  • 2 rashers quality smoked streaky bacon, finely chopped
  • 2 medium onions, finely chopped
  • 3 carrots, trimmed and finely chopped
  • 3 celery sticks, finely chopped
  • 4 garlic cloves, finely chopped
  • 500g grass fed beef mince
  • 125 ml dry red wine
  • 3 x 400g tins plum tomatoes (you can replace one tin with a cup of roasted harvest tomato sauce)
  • 3 sprigs rosemary, leaves picked and finely chopped
  • 3 sprigs fresh thyme, leaves removed
  • 1 tsp dried oregano
  • 2 fresh bay leaves (or dried)
  • 3 tbsp tomato puree
  • 1 tbsp Worcestershire sauce
  • 250 ml chicken stock plus 1 chicken stock paste cube
  • 12 cherry tomatoes sliced in half or 400 g tin cherry tomatoes
  • 1 tin of brown lentils (optional, lowers the red meat load)
  • Sea salt and pepper

Directions

  1. Put a large saucepan on a medium heat and add 1 tablespoon olive oil.
  2. Add finely chopped bacon and saute for 10 mins until golden and crisp.
  3. Reduce the heat and add the onions, carrots, celery and garlic and saute gently making a sofrito for 10 mins, stirring often until softened.
  4. Remove vegetable mixture from pan and increase heat to medium-high. Add 1 tablespoon oil and when heated add beef mince, cooking and stirring for 3-4 mins until browned all over.
  5. Add red wine to mince and deglaze until reduced by half.
  6. Return vegetable mixture to saucepan and add plum tomatoes, rosemary, thyme, oregano, bay leaves, tomato puree, chicken stock, halved cherry tomatoes and lentils. Stir to combine.
  7. Bring to the boil, reduce to a gentle simmer and cook uncovered for 1 hr 15 mins, stirring occasionally, until you have a rich, thick sauce.
  8. Check seasoning and add sea salt and pepper as desired.
  9. Serve with gluten free spaghetti, or if grain free, with roasted sweet potato and steamed green veggies with grated parmesan or nutritional yeast.
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