Family Favourite Spaghetti Bolognese

“Da Mammy’s Bolognese” 
Family Favourite Spaghetti Bolognese 

Serves 4 

• 400g Beef Mince (More Then 12% Fat) 
• 200g Sausage Meat or Pork Mince 
• 1 Large Onion, Diced 
• 3 Carrots, Peeled and Chopped 
• 6 Cloves of Garlic, Chopped 
• 2 Celery Sticks, Chopped 
• ½ Tsp Fennel Seeds (Optional) 
• 4 Sprigs of Rosemary Plus Extra for Garnish 
• 2 Tbsp Dark Brown Sugar 
• 2 Tbsp Red Wine Vinegar 
• 1 Glass of Red Wine 
• 1 Can of Good Quality Chopped Tomatoes 
• 1 Beef Jelly Stock Pot or A Beef Stock Cube 
• 250g Good Quality Spaghetti 
• 4 Tbsp Olive Oil 
• Salt And Pepper 
• Parmesan 

METHOD 

Get a large pan, skillet or saucepan and place on a high heat. 

When hot add the mice and sausage meat in batches seasoning to taste as you go. While you’re adding the meat use a wooden spoon to break up any large chunks and keep stirring until all the meat is evenly browned. Remove the meat to one side and reduce the pans heat to low. 

*Note: I use sausage meat because that what I was taught by my mother who really loved the dept of flavour it added to the recipe, for your recipe try squeezing out the meat from your favourite sausages or try Nduja sausage, pancetta, or chorizo. 

Grab the carrots, onions, garlic, celery and rosemary and place in a food processor and pulse into a finally chopped mix, if you don’t have a food processor just use a knife to finally dice or even a grater will do the trick – ideally the pieces should resemble mince. 

Add another dash of oil if necessary to the pan and add the veggie mix followed by the fennel seeds. Slowly cook for 5 to 10 minutes or until the veggie mix is soft. Return the browned mince and increase the temperature to medium when everything begins to sizzle add the sugar and cook for 2 to 3 minutes. When the sugar begins to bubble and caramelize add the vinegar. Boil the vinegar until it almost disappears, then add the wine and bring it the simmer before adding the chopped tomatoes. 

When the chopped tomatoes begin to simmer add the beef jelly stock. Allow the whole mix to gently simmer on a medium to low heat for 30 to 45 minutes. The sauce will thicken and reduce but don’t be afraid to adjust the thickness with hot water. This will prevent the sauce from burning to the pot or pan. 

Its ready when the sauce is super rich and a deep ruby colour, keep the heat down low while you cook the pasta. 

Place a saucepan of salted water onto a boil. When the water boils add the spaghetti and cook for 7 minutes (check packet instructions). 

Remove the pasta from the water and toss into the sauce. scoop out onto serving plates and garnish with some grated parmesan and chopped rosemary.