Friday 20 October 2017


Let's face it, the humble Spaghetti Bolognese is a true family favourite, go to mid-week meal and first time cooking venture when you're 17 and looking to win the affection of your crush. With 670 million portions being consumed in Britain each year, i'm looking to give you a few tried and tested tips that will make you create your tastiest Bolognese to date.

Admittedly, not all the additions below are truly authentic, for that you need to stick to a combination of veal and pork mince, chicken liver, red wine and passata, but what I can promise is that if you follow my tips, you won't be reverted to jarred Bolognese sauces any more. 
  •  Never use onion as the base alone. Finely chop and sweat off a combination of red onion, carrot celery and green pepper. The mix creates a sweet yet savory depth that you don't get with onion alone.
  • To the veg add smoked Pancetta, including fat. It creates superior flavour and adds moisture.
  • Combine beef and pork mince. Pork is fattier and softer than beef mince, the result is a melt in the mouth, pillowy texture.
  • Don't be shy of herbs - oregano, bay leaves and Thyme all go into mine. 
  • Use half a bottle of red wine, as well as your canned tomatoes/passata. The depth of flavour is undeniable. 
  • Add two teaspoons of sugar. You won't make a sweet sauce, but you will intensify the flavours by contradicting the sharpness of the wine and tomatoes. 
  • Add a tablesoon of smoked water. Yes I do mean smoked water! It's my favourite find of 2015, adds a rich savoury flavour to any dish and makes the meat feel like its been simmering for days. My go-to is Halen-Mon, the smokiest water I ever did smell. 

  • NEVER cook for any less than two and a half hours. Let that meat soak up all those flavours. Treat it like a slow cooked stew. The best Bolognese sauces cook for 4-5 hours on a very low heat. 
  • Finally, add a tablesoon of olive oil and a shed load of black pepper to your spaghetti, for silky smoothness and authentic Italian flavour. 
  • ENJOY! With a glass of red, crusty bread rubbed with fresh garlic and drizzled with olive oil, slippers and a roaring fire, (optional, yet pivotal). 
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