Spaghetti bolognaise is a dish connected to my heart. I cant turn down anything Italian (favorites being this and this) but spaghetti bolognaise has so many memories attached to it that I can’t believe I don’t already have a recipe for this.
I was born in small city with lots of lakes. We moved right after I was born so if we didn’t visit often, I’d have no memories to share here. Every once in a while, we go back to visit cousins and when we do we visit the most famous five star hotel there (my parent’s wedding reception was hosted in that very hotel!). It’s a tradition. They have the cutest little italian restaurant there and the spaghetti bolognaise is legendary. This recipe comes awfully close — enough to stop cravings (for a while, anyway).
It’s made with beef but here I’ve used chicken mince. If you’re using beef, ensure you cook it for a little longer, tasting every once in a while to make sure its done. Mine turned out a little watery but we used soft dinner rolls to soak up every last bit of the sauce. Stellar moment! The flavors are beautiful — don’t skip out on the red wine. It makes up 1/3rd of the flavor profile here besides tomatoes and herbs. Serve hot!
Source: Annie’s Eats
1 medium onion, cut into chunks
1 large (or 2 small) carrots, peeled and cut into chunks
2 ribs celery, chopped into chunks
4 – 6 cloves of garlic, minced
250g chicken mince
12 – 14 tomatoes (or one 12 oz can of tomato paste)
1 – 2 tbs tomato paste (omit if using canned tomatoes)
2 cups (500ml) good red wine
water, as needed
2 bay leaves
Mixed herbs (a tsp each) – thyme, rosemary, oregano and fresh basil
Salt and pepper, to taste
Spaghetti, al dente
1. In a large stockpot, fill water to the brim and let it boil. While it comes to a rolling boil, fill a large bowl with ice cubes and water to the brim. Add the tomatoes and keep a slotted spoon ready. Watch the tomatoes carefully till their skins blister — the purpose isn’t to cook them here. Remove after 30 – 40 seconds, plunge them in the ice bath and peel off their skins and set aside. Skip this if you’re using canned tomatoes.
2. Add onion, carrots, garlic and celery ribs to a chopper/food processor. Pulse for a few seconds till they are finely chopped.
3. Heat oil in a stockpot. Add pulsed vegetables to it on medium-low heat till fragrant. Season and add the mince. Stir to combine. Cover and let it heat for about 15 minutes. Add the blanched tomatoes and stir again. Check for seasoning and finally add the wine, bay leaves and herbs. Cover and let it simmer for about 45 minutes. At this point, you can turn off the heat if you intend to re-heat closer to dinner time. A few minutes before serving, remove bay leaves, add a little bit of water, adjust seasoning and let it simmer for at least 20 minutes. Finally, toss in the spaghetti (last possible minute before serving is best I feel), garnish with parsley and parmesan cheese. Serve hot!