This recipe here is not my grandma's recipe. I've actually tried to mimic my grandma's recipe before, but it was never quite the same. My own recipe, which I have adapted from many other recipes, is distinctively more Italian than Chinese. But the reason why Spaghetti Bolognese is one of my favorite comfort foods is because of the one my grandma first made for me.
I've broken this recipe down into separate stages. With the ingredients shown in the right order. Hopefully it is easier to understand this way.
- 4 tbsp olive oil
- 1 brown onion (sliced & chopped)
- 3 cloves garlic (smashed & chopped)
- 4 slices bacon rashers (chopped)
- 1 carrot (grated)
- 1 celery stick (diced finely)
- 1 kg lean mined beef
- salt and pepper
- Heat oil in a big pot (I use a dutch oven pot)
- Saute onion, garlic, bacon, celery and carrots until soft (3-5 mins)
- Add beef, season with salt and pepper and cook until browned.
- 2 fresh or dried bay leaves
- 1 Cup of red wine
- 150 ml milk
- 1/2 teaspoon ground nutmeg
- Add Bay Leaves, Red wine and bring to boil , then reduce heat to medium. Simmer until most wine has evapourated.
- Add milk and Nutmeg
- Cook until milk has been absorbed.
- 2 Cans of Whole tomatoes
- 1 tablespoon sugar
- 1 tsp dried oregano
- 1 tsp dried thyme
- drizzle of Worcestershire sauce
- 1 tablespoon of tomato paste
- salt and pepper
- a good handful of fresh basil leaves, torn into small pieces
- lots of freshly grated parmesan cheese, to serve
- Add tomatoes, sugar, herbs, Worcestershire sauce and mix in the tomato paste. Bring the heat up so the sauce starts to boil.
- Reduce heat and simmer gently for ~ 45 mins.
- Season to taste with Salt & Pepper (if required)
- 5 mins before serving, add in the torn basil leaves.
- Serve with your favorite cooked pasta and cover with cheese