This is a time for comfort food and for carbs. It’s a time for slow cooking and time for making your home smell delicious and a time for nourishing your belly.
So, in that spirit, last week we decided to ask you to give us your best Spaghetti Bolognese recipe. And you were very generous with your family favourites! Many of you posted great recipes and offered up excellent #protips along the way.
According to Wikipedia (which knows everything right?), the first recipe for bolognese appeared in a cookbook by Pellegrino Artusi cookbook in 1891. It was described as a recipe for a meat sauce for pasta. So, the question is, should we be messing with tradition and trying a new recipe at all?
Blake Slavek, who posted his recipe, got us thinking that maybe we should! Below you’ll find the recipe he kindly shared with Newcastle Live.
500g mince (Blake hasn’t specified what kind, perhaps he meant to say whatever you can actually find at the shops?)
1 ltr pasata
1 tin diced tomatoes
1 cup good quality red wine (love it!)
1 tbl spoon tomato paste
1 onion diced
1 zucchini grated
1 carrot grated
1 tbl spoon dried Italian herbs
1 fresh bay leaf
Handful of fresh basil sliced thin
1 tbl spoon olive oil
Grated Granna Padano
Salt and pepper to taste
I simmer all ingredients except mince basil and onion for an hour or so until sauce thickens, cook mince and onion separate and add to sauce right before your ready to serve with the basil so it doesn’t lose its freshness then top with grated grana Padano. Perfection!