Spicy Bolognese Recipe
I love bolognese but everyone seems to have a different recipe and everyone has their opinions on what should be in the sauce, so after lots of experimenting and borrowing bits from various places around the web I finally made a recipe that I want to make again and again and again, you can leave the chilli out if you want as it’s delicious without too.
It’s taken a fair bit of experimenting with the herbs but the hardest decision was whether to use white wine or red wine…the white seemed to give it a lighter, sweeter flavour and the red more meaty and robust.
I took the star anise out after about 6 hours just so I didn’t forget to take it out at the end.
I also made the decision to make it all in a pan then put it in the slow cooker on medium for about 8 hours just because I think mince tastes way better when its been cooked for a long time at a low heat.
- 500g lean minced beef
- 90g smoked bacon lardons/pancetta
- 1 large carrot, diced.
- 1 red onion, finely chopped
- 2 cloves of garlic, crushed
- 8 chestnut mushrooms, sliced
- 1/2 tsp ground cinnamon
- 1 star anise
- 1/2 courgette, diced
- 1 tbsp tomato purée
- 1 tsp oregano
- 1/2 tsp chilli powder
- Nutmeg, grated, to taste.
- 1 tbsp Hendersons Relish (or Worcestershire sauce)
- 400g tin of chopped tomatoes with herbs
- 187ml bottle of red wine
- 2 bay leaves.
- Black pepper
- 60ml milk
- Parmesan cheese, grated.
- 2 tsp Tabasco
- 1 red chilli, finely chopped
- olive oil
- 1 beef stock cube
- Spaghetti or pasta to serve with.
- Heat a large pan, add a splash of olive oil followed by the bacon, fry the bacon for a few minutes until its golden brown, add the mince and stir well, cook the mince until its browned. Crumble in the stock cube.
- Add the tomato purée ,Hendersons Relish and Tabasco, stir again.
- Add the onions, mushrooms, courgette, carrots and chilli, cook until the mushrooms are soft, stirring regularly to stop it sticking to the pan.
- Tip in the small bottle of red wine and bring to the boil
- Once the red wine has reduced, add the tomato along with all of the herbs and spices apart from the star anise and bay leaves, grate about 1/4 of a nutmeg over and stir well.
- Cook for 10 minutes until the sauce has thickened and any water has evaporated.
- Remove from the heat and stir in the milk along with 2 tablespoons of grated Parmesan.
- Taste and then season with salt and pepper.
- Add the bay leaves and star anise then tip into you slow cooker and cook for 4-8 hours on a medium heat.
- Serve with pasta and some spicy garlic bread.