The best family meal of them all, a Spaghetti Bolognese Recipe by the godfather of modern cooking, Marco Pierre White.
We have all eaten spaghetti bolognese at some stage in our western lives and no doubt have our favourite recipes. It really is a simple dish to make and is a wonderful example of simple food cooked simply and most importantly, slowly.
We have made a little adjustment for those not using a stock pot, add 400ml of beef stock instead. You may need to reduce for a little while longer than Marco’s recipe.
1 . Heat up some olive oil in a casserole dish
2 . Sauté the onion, celery and carrots over a low heat until soft
3 . Add the mince and brown, breaking down any lumpy bits
4 . Add the tomato paste and mix well.
5 . Add the red wine
6 . Add the tomato purée and beef stock (or one stock pot like Marco)
7 . Bring to the boil and add the bay leaf and thyme
8 . Taste and season with salt
9 . Reduce for 1 1/2 to 2 hours over a low heat (you may need a little longer if you have not gone the stock pot route)
10 . Before serving remove the bay leaves and thyme