A true classic, everybody has their ‘go-to’ spaghetti bolognese recipe, and I am so glad to share mine with you!
Velvety, meaty and super rich, I just adore this version of spaghetti bolognese, which was handed down to me by my mother, but with a few of my own tweaks here and there.
I will be the first to admit that this is not a ‘traditional’ version of spaghetti bolognese, true to Italian style… but I adore it all the same.
And I hope you do too.
Enjoy with gusto,
Spaghetti Bolognaise with Burrata
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 tablespoons dried Italian herbs
- 500 grams beef and pork mince
- 170 grams tomato paste
- 1 x 400 grams tin condensed tomato soup
- 1 x 400 grams tin diced tomatoes
- 4 dried bay leaves
- 400 grams spaghetti
- Salt and pepper
- 150 grams burrata to serve
- Heat the oil in a large, heavy based saucepan over low-medium heat. Add the onions, garlic and Italian herbs, and fry until the onion is translucent, approximately 7 minutes.
- Increase the heat to medium-high, add the mince and cook while stirring for 3-4 minute, until the meat has browned all over.
- Next, add the tomato paste and stir through, coating all of the mince.
- Add the condensed tomato soup and tinned diced tomatoes, and stir well with a wooden spoon, breaking up any clumps of mince or tomatoes. Add the bay leaves and stir to immerse them in the mixture.
- Increase the heat to bring the spaghetti bolognese sauce to the boil, then reduce to a gentle simmer and cover with a lid. Allow to simmer for 45 minutes to an hour, until you have a rich, thick sauce (see note).
- After the spaghetti bolognese sauce has simmered long enough to develop a rich flavour, check the seasoning and remove the bay leaves. Add salt and pepper to taste, if required. Remove from the heat and set aside.
- Meanwhile, cook 400g spaghetti according to packet directions. Drain the spaghetti and portion immediately onto individual plates, or place in a large serving bowl. Ladle the spaghetti bolognese sauce over the top and serve with a torn ball of burrata. Serve immediately with fresh cracked black pepper and fresh basil to garnish.