Spaghetti Bolognese

Everyone has a spag bol recipe up their sleeve. It’s a staple. Even for those who don’t like to cook.

Mine has evolved, over time, from my mother’s to a version inspired by Giorgio Locatelli. His Bolognese, as cited in Made in Italy, turns it into an art form.

I’ve been loyal to the Locatelli way for a few years now, but he has found a competitor in the form of Mrs Joe of ‘Joe and Roy’s’ fame.

Mrs Joe (I’m embarrassed, but I don’t know her name as conversations with Joe reference ‘the magician in the kitchen’) simply cooks extra of whatever Italian goodness she’s making for the family’s evening supper, and they sell in it single portions in their corner grocery store.

Suffice to say, her Bolognese is DELICIOUS. Like seriously wow. And if I ever need to ensure that Zach eats all of his dinner I will buy a portion.

I’ve tried making it many, many times and it has never tasted like Mrs Joe’s. I’ve talked to Joe about it but, frankly, he’s been very little help. Then last week, I met the magician herself. She talked me through it and…………………. I did it! And I think passata (rather than tinned tomatoes) is the trick.

We all ate it with gusto.

So here’s what happened:

1 large brown onion, finely diced

1 garlic clove, crushed

1 carrot, finely diced

2 sticks celery, finely diced.

500g pork mince

500g veal mince

2 jars passata (the ones I use are 720ml each)

1 Bouquet garni

Salt & pepper to taste

Have you ever seen so few ingredients? Mrs Joe doesn’t actually use carrot & celery, however I can’t help but use mirepoix as the base of a Bolognese, mainly because I like knowing there are at least a few vegetables in my children’s dinner.

Heat olive in a heavy bottomed saucepan over medium heat and add a knob of butter.

When the butter has melted, add the onions and garlic. Stir to ensure all of the onion is coated and turn the heat down to low. If I was making this for adults only I would add a pinch of sea salt at this stage, and with the addition of every vegetable. A little trick I learnt from Mr Locatelli’s minestrone. However, as it’s for juniors I wait until after they’ve had their fill before I season. Cook until onion is soft. Take care not to burn the garlic.

Add the carrots, stir to combine with the onions and cook for a few minutes, until that hardness has left the carrot.

Add the celery and stir occasionally until celery is soft.

My casserole dish is only 26cm wide so at this stage I remove the mirepoix from the pan with a slotted spoon and leave to the side.

Then, turn up the heat and add a bit more oil to the pan if you think it needs it.

Add the pork and veal to the pan and using a potato masher ensure that the base of the pan is covered with meat. Then, DO NOT move the meat until it starts to brown on the bottom. I’m talking proper colour, not just not raw anymore, without overcooking it. Once the meat has the colour you need, use a fork to separate it and stir it around to cook the rest of the meat. Once it is browned, return the mirepoix to the pan and stir to combine.

Then add the passata and bouquet garni and stir to combine.

I think the reason the passata works is that it doesn’t have the bitterness of the tinned tomato seeds. It’s more refined.

Bring to the boil, then turn the heat right down and allow it to simmer for an hour or so.

Keep checking it to ensure the bottom doesn’t stick.

It is done when the sauce has thickened and has that lovely oily, tomato-ey consistency.

Mrs Joe use spaghetti # 5.

It was seriously delicious, even if I do say so myself.

The kids did and so did Mark – although I was out that evening and he bit into the bouquet garni, which took some of the joy out of his experience!