Spaghetti bolognese to me is like my most comfy pair of fluffy winter slippers… it just makes me feel all warm and fuzzy inside. My ultimate comfort food (with loads of cheese) and I dare say one day my boys might tell people that nobody could make good old spag-bol like their Mamma! It’s their absolute favourite and makes a regular appearance on our weekly dinner menu.
Fry 1 chopped onion, 2 teaspoons crushed garlic over high heat until soft. Add 700g lean mince, season with ground salt, pepper and a dash or two of Worcester sauce. Brown well. The trick is to leave the mince to almost char on the bottom of the pan and then let the tomatoes pick up all the flavour.
Add 2 tins chopped and peeled tomatoes, 2 tablespoons tomato paste, 1-2 tsp paprika, Italian mixed herbs. Lower heat and leave to simmer for around 20 minutes.
Cook a large pot of gluten free spaghetti according to instructions. Always add about 60ml pasta water to the sauce before draining – adds a little extra shine and makes for a lovely consistency.
Stir in some finely sliced fresh basil before plating. Serve with grated mature cheddar or Parmesan cheese.
This recipe is dedicated to PicknPay – for the great special on mince, SanRemoPasta as always for the best gluten free spaghetti and last but absolutely not least, RobertsonWinery for an equally comfy and smooth Merlot!
Wishing you an amazing week!