19 Jul Spaghetti Bolognese with Burrata
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 Bolognese with Burrata
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 tablespoon dried Italian herbs
500g beef and pork mince
170g tomato paste
1 x 400g tin condensed tomato soup
1 x 400g tin diced tomatoes
4 x dried bay leaves
Salt and pepper
150g 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.
You can add small amounts of water to the sauce if you find it is reducing too much. I keep 500ml of water next to the stove and add a dash here and there if needed… however if you are simmering the sauce at a low enough heat, it shouldn’t be necessary.
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