Is there anything more homely and comforting than spaghetti bolognese?
It’s one of those dishes that immediately makes me feel cosy. Like a hug in a bowl. A big meaty, tomato-y, carby, cheesy bowl of comfort and goodness.
When Winter comes, I like to make big batches of this bolognese sauce, and then eat it heated up for lunch.
The protein keeps me full, and it feels warm and indulgent, but it’s also low in carbs and calories (when I don’t have the pasta). Which means I don’t get the carb-induced urge to nap away the afternoon!
(I actually have this for in my lunchbox for today and I’m already excited.)
Everyone has their own way of making bolognese.
Gary adds broccoli when he makes it (I know, I don’t get it either), along with a bit of chilli powder and lotsssss of red wine.
My mum told me a few years ago that she’s always grated extra carrot and courgette into her bolognese. That way, we got extra veg in us, and she didn’t have to put up with our moaning about it!
Personally, I like my sauce to be thick, rich and full of deep flavour. Red wine, beef stock and chopped tomatoes provide the base. Then I like to use rosemary and thyme for a herby kick.
Let it all simmer and bubble away on the stove, or pop it in the oven for a bit, and watch your bolognese sauce darken as those flavours develop.
Then spoon it over some al dente spaghetti, sprinkle with freshly grated cheese, and sink into the sofa to enjoy your bowl of goodness…
Is it lunch time yet?
*You’ll need a large saucepan or a casserole pot with a lid.
-500g good quality beef mince
-1 tbsp vegetable oil
-1 large onion
-2 garlic cloves
-2 cans chopped tomatoes
-1 large glass of decent red wine
-2 tbsp tomato puree
-1/2 pint beef stock
-1 tbsp rosemary
-1 tbsp thyme
-Salt and pepper
1. Peel and chop your onion. Peel the garlic cloves. Season the beef with a general sprinkling of salt and pepper.
2. Pop your pan or pot on the stove, drizzle with 1 tbsp of the olive oil, and turn the heat to medium. Once the oil is sizzling, throw in your seasoned beef and stir until it’s all broken up and browned. Once it’s cooked, drain the excess fat, and move the meat to a plate.
3. Put the pan back on the heat, add the rest of the oil, and once it’s hot: add the onions and garlic. Make sure the heat is on medium-low, as you want the onions to cook slowly for about 5 minutes. This will make them sweet and utterly yummy!
4. Once the onions are soft and translucent, slide the beef back into the pot. Add the tomatoes, wine, puree, and stock, and stir gently to combine. Then add the herbs and stir again.
5. Let it cook for 5-10 minutes, then check the taste, and add salt and pepper as needed.
7. Let the bolognese bubble away on the stove, on a medium-low heat, for about half an hour. Stir occasionally, so it doesn’t stick to the bottom of the pan.
8. Once most of the water has evaporated, you’ll be left with a really thick and meaty sauce. Serve hot, with cooked pasta, a jacket potato, or simply on it’s own with a bit of cheese!
PS. I took these photos using the Custom WB settings I talked about yesterday. LOOK HOW WHITE THAT BOWL IS. *praise hands emoji*
SIGN UP NOW TO RECEIVE ALL MY LATEST NEWS AND UPDATES STRAIGHT TO YOUR INBOX!