Recipes without stories - Spaghetti Bolognese
Ingredients
Ingredients for 10-12 people. You can freeze excess portions.
Spaghetti Bolognese is a forgiving recipe, so you can round up or down to avoid waste. Try to maintain a similar fluids-to-solids ratio.
| Amount | Ingredient |
|---|---|
| 1500g | Minced beef and pork blend |
| 1500ml | Passata |
| 800g | Canned tomato cubes |
| 500g | Mushrooms |
| 210g | Canned tomato puree |
| 200g | Smoked bacon cubes |
| 200ml | Red wine |
| 8 | Bay leaves |
| 8 | Celery stalks |
| 6 | Tomatoes |
| 6 | Carrots |
| 3 | Red bell peppers |
| 2 | Onions |
| 6 | Cloves of garlic |
| To taste | Spaghetti seasoning mix / Herbs de Provence |
| To taste | Harissa |
| To taste | Salt & pepper |
| As required | Olive oil |
| As required | Spaghetti (typically 100-150g per person) |
Instructions
I use a cast iron pot with a diameter of 30 cm (8,1 liter) which barely fits. A larger pot is recommended.
- Cut in fine pieces: the celery stalks, tomatoes, carrots, red bell peppers, mushrooms, onions and cloves of garlic.
- Bake the smoked bacon cubes and minced meat in a frying pan and store in a bowl.
- Use your cast iron pot (or equivalent) to stew the onion and garlic in olive oil (c. 5 minutes). You should hear a very low sizzling sound. Typically the low-to-middle power level of your cooking stove should suffice. The color of the onions and garlic should remain largely the same.
- Add the carrots, bell pepper and celery and stew (c. 5 minutes). Stir regularly.
- Add the passata, canned tomato cubes, tomatoes, tomato puree, red wine and stew (c. 5 minutes). Stir regularly and add the seasoning (salt, pepper, harissa and spaghetti seasoning mix / Herbs de Provence).
- Carefully add the bay leaves and mushrooms and stir gently.
- Cook with closed lid for 3-4 hours in a pre-heated oven at 160 °C (320 °F). Stir every 45 min and add additional spices if required. The longer you let the sauce cook, the more concentrated the flavors.
Serve with spaghetti.
After the sauce is cooled, you can freeze it (typically c. 300g sauce per person). The freezing and reheating makes the sauce taste even better!
Result
