This superb spaghetti Bolognese is packed with veggie-powered flavour. No need for added stock cubes either! The veggies are the star in this dish, bringing out bold depths of flavour. They add texture too, which compliments the minced beef perfectly.
Bolognese is a traditional meat based sauce. It’s can be used in lasagne or any type of pasta really. It’s a staple dish in the UK, however, it’s rarely made traditionally. We are here to help that! By following some traditional but easy methods, you can get fantastic results that will elevate this well-loved midweek meal.
Firstly, make sure that you brown the mince beef before adding the vegetables or wet ingredients. You can brown the mince off first and then remove it. That way you can sweat off and colour the vegetables separately.
This tip helps when you are using a large quantity of vegetables, as it colours them and adds flavour and texture. You can combine the two main ingredients again, as the veggies will have reduced, which means the meat and veggies will all fit comfortably in the pan.
Packing this superb spaghetti bolognese with small diced vegetables, adds flavour and bulks out the dish too. If you cut them small, they almost melt into the dish and create a fantastic base.
Using a vinegar such as balsamic helps to balance out the flavours of the dish. You can even use your favourite red wine for this step! We used a wonderful Cornish artisan malt vinegar, which worked perfectly.
Tomato puree adds even more depth of flavour. By using tomato puree it also means you only need one tin of tomatoes. You don’t need this dish to completely tomato based, as traditionally, it is more beef stock based.
Check out this delicious Cornish Artisan malt vinegar over at out finds for feast page.
Superb Spaghetti Bolognese
- 500 g beef mince 15% fat
- 2 medium carrots
- 1 large onion
- 2 sticks of celery
- 150 g chestnut mushrooms
- 1 large red bell pepper
- 3 cloves of garlic crushed
- 1 tbsp tomato puree
- 2 tbsp vinegar balsamic or artisan malt vinegar (can replace with wine)
- 400 g tin of chopped tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 800 ml water
- 50 g Parmesan cheese to serve grated
- 1 tbsp olive oil
- Salt and pepper to taste
- finely chopped fresh parsley to serve optional
- Using a deep frying pan or saucepan, turn up to a high heat until smoking hot. Break up the beef mince into the pan and sear until browned. Remove into a bowl.
- Using the same pan, add the pepper, onion, celery, carrot and mushrooms with a tablespoon of oil on a high heat. Stir and cook until they soften and start to colour. This should take around 5 minutes.
- Mix in the minced beef and add the garlic and tomato puree. Cook for a few more minutes, turning down to a medium heat. Add in the vinegar.
- Add the tinned tomatoes and then fill up the tin twice with water (800ml) and add. Bring to a boil and turn down to a simmer.
- Simmer for 90 minutes, stirring occasionally.
- With 15 minutes to go, cook the spaghetti according to package guidelines and once cooked strain the water using a colander. If the bolognese sauce needs thinning, use a splash of the pasta water to the sauce. Add the pasta to the sauce, and mix together well, coating all of the pasta.
- Serve with grated Parmesan cheese and chopped parsley (optional).