I never used to be a fan of Spaghetti Bolognese. In fact, I used to detest anything made from mince – meatballs, burgers, nachos, beef tartar!
However, since buying only the best free-range, natural and grass fed meat from my local meat merchants, Frankie Fenner, I must admit that I have overcome my phobia of Mince meat, and quite enjoy a good ol spag bol every now and again.
Heres my recipe for the Ultimate Spag Bol Sauce:
Slow Cooked 3 Meat Ragout Sauce
1 onion, finely chopped
1 stick celery, finely chopped
4 cloves garlic, crushed
1 carrot, peeled and finely chopped
4 sprigs thyme, 1 bay leaf, 1 sprig rosemary
1 Tbsp Nomu All for One Rub
1 dried chilli (optional)
2 rashers streaky bacon, chopped
500g Beef Mince
250g Pork Mince (I use the mince meat inside pork sausages)
150g Lamb mince
Splash of white wine
Splash of milk
2 cups (500ml) tomato passata
1 cup (250ml) Nomu Beef fond (stock)
Salt and freshly ground pepper
Handful of fresh parsley, roughly chopped
Freshly grated Parmesan, to serve
Preheat your oven to 150C.
Heat a little olive oil in a heavy based pot (one that can go into an oven) and saute the onion, garlic, celery, carrot, thyme, bay leaf and rosemary for a couple of minutes or until the vegetables begin to soften.
Add the Nomu spice, chilli and bacon and continue to saute for a further minute or two.
Heat a little more oil in a separate pot or frying pan and brown all the mince meat well.
Add the browned mince meat to the pot with all the vegetables and stir through.
Add a splash of wine and milk and allow to reduce until almost evapourated.
Pour in the tomato passata, beef fond and season with salt and freshly ground pepper.
Cover pot with lid and place in oven for about 3 hours or until the meat is meltingly tender.
Garnish with some freshly chopped parsley, Parmesan cheese and serve on a bed of spaghetti.
Serving suggestions: This recipe also works well served on a bed of Nachos, topped with mature cheddar cheese and side servings of guacamole and sour cream.