This is my go to recipe when making bolognaise. It has an intense flavours of beef and tomato. One thing I have found is that when using tinned tomatoes and tomato purée that not all are equal and some have better flavour than others. I have to say that my experience with own brand versions haven’t passed the taste test. More recently I have been using Mutti finely chopped tomatoes when cooking this dish.
It has the consistency and intensity of flavour I like when cooking bolognaise.
This serves four people.
500g minced beef, I try and get 5% fat mince, otherwise the end result can be a bit greasy. If you do buy the mince with the higher fat content, I would suggest after browning the mince to drain some of the excess fat or oil from the pan before adding the vegetables.
Splash of olive oil
One onion, diced
One red pepper, diced, I prefer the pointed peppers for this recipe
Handful of mushrooms, chopped
Splash of balsamic vinegar
Knorr chicken stock pot
Beef stock cube
Tin of Mutti finely chopped tomatoes
Mutti tomato purée
Garlic purée
I usually use a large pan with a lid, for cooking this dish. I heat the pan add the splash of olive oil and then brown off the mince until it is all done. If you have excess fat in the pan then drain the cooked mince and discard the excess oil and fat, then add the mince back to the pan.
Add the onion and pepper.
After a few minutes add the mushrooms.
Once the onion is soft and cooked, add the tin of tomatoes, the stock pot and stock cube, the tomato purée and the balsamic vinegar.
Cook for at least 30 minutes on a low heat. The plan is for all the flavours to infuse and for the beef mince to be cooked and tender.
Serve with spaghetti or a pasta of your choice. Add freshly grated Parmesan to taste, garnish with freshly topped parsley.
I used gluten free spaghetti, Rummo Spaghetti No 3 for this dish. I was really impressed with this spaghetti; it has a great texture and flavour.
Certainly, the best gluten free spaghetti I have cooked with. It isn’t the cheapest pasta on the shelf, but I think it’s worth the extra cost.
The last time I made this bolognaise, it was not as good as my previous versions. This one though was back on form.
