Spaghetti Bolognese

I have to admit something—I started the Duke of Edinburgh Award in high school but didn't finish it. However, it led to something great: learning how to make spaghetti Bolognese from my Nan. For us, this dish is more than just food; it's a treasure filled with fun stories and secret cooking tips. These secrets came from Italian workers who shared their recipes with my Nan when they were at her house.

Over the years, this recipe has become more than just instructions on a page. It's evolved with every story shared and every tip passed down from friends—particularly those from Italy, whose insights on creating the perfect Bolognese sauce have been invaluable. Their guidance has transformed my approach to cooking this classic dish, turning it into a heartfelt tribute to Italian cooking and the warmth it brings to the dinner table.

The Essence of a Great Spaghetti Bolognese

Creating a great spaghetti Bolognese starts with understanding that it's more than just tomato sauce with minced meat. It's about layering flavors, allowing the ingredients to simmer and meld together over time, creating a rich, comforting sauce that's both deep and vibrant in taste.

The Art of Simmering

The secret to a mesmerizing Bolognese is time. Once all the ingredients are combined, the sauce needs to simmer gently, allowing the flavors to develop and intensify. This isn't a dish to rush; it's a dish to savor, both in the making and the eating.

Serving Up Memories

When it's time to serve, choose your pasta—while spaghetti is traditional, tagliatelle or even a good penne can make excellent partners for the rich sauce. And let's not forget a generous sprinkle of freshly grated Parmesan cheese to tie it all together.

Every time I make spaghetti Bolognese, I'm reminded of the joy cooking brings, bridging generations and cultures right in my kitchen. It's a dish that has grown with me, incorporating little bits of wisdom from those Italian contractors to my Nan, and even from friends who've become like family. It's proof that some recipes do more than feed the body; they nourish the soul, carrying stories and love in every bite.

So, whether you're a seasoned chef or a novice in the kitchen, I encourage you to embrace the art of making spaghetti Bolognese. Take your time, infuse it with your own stories and secrets, and remember: the best dishes are those made with love and a dash of adventure. Happy cooking!

- 500g mince beef
- Olive oil for frying
- 4 cloves of garlic diced or 1 Diced Onion
- 2 can of diced Italian Tomatoes
- 140g of Tomato Paste
- 2 tablespoons of Soy Sauce
- 3 Carrots Diced
- 1 teaspoon of Veggie Stock
- 1 cup of water for Veggie Stock
- 2 tablespoons of Maple Syrup
- 2 tablespoons of parmesan cheese
- 500 grams of spaghetti
- 2.5 Litres of water

1. Heat up saucepan and add olive oil. Add garlic and soften before adding tomato paste. Place on low heat and simmer for 10 mins. Stirring occasionally.
2. Introduce the minced beef on medium heat. Continue to stir until meat begins to very lightly brown.
3. Add carrots and diced Italian Tomatoes, continue to stir until sauce begins to simmer. Cover, reduce to low heat and set timer for 20 mins. Give a stir from time to time.
4. Prepare veggie stock, using the bowl from the tomato paste or tub of tomato paste, add water and veggie stock. Mix altogether.
5. Once the sauce has simmered for 20 mins add veggie stock to the sauce. Add Soy sauce and maple syrup. Let it simmer on low heat for 30 mins, stirring occasionally.
6. In a saucepan boil 2.5 litres of water add a teaspoon of salt. Once water has boiled add spaghetti and stir
7. Taste the pasta at least a minute prior to packet instructions and look to see if past has a white little bit at its centre.
8. Once pasta is al dente, drain the pasta. Time to plate up.
9. Drizzle bolognese sauce over the pasta. Add a sprinkle of parmesan cheese Enjoy!

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