Although not a genuine Italian recipe, bolognese is often easier to make and less rich than an equivalent ragu. My variant adds a few things to make it more flavourful.
- Serves 4
- 1 hour to prepare and make
- A dash of olive oil, for cooking
- ~500g1 pound beef mince (lamb could also work)
- 4 cloves of garlic, diced
- 50ml (3 tablespoons)3 tablespoons tomato paste
- 1 teaspoon oregano*
- ½ teaspoon thyme*
- ½ teaspoon paprika (preferably smoked)*
- ¼ teaspoon cumin*
- Optionally, 5ml (1 teaspoon)1 teaspoon Worcestershire sauce for a richer flavour
- 1 can (~400g14.5oz) crushed or diced tomatoes
- 250ml (1 cup)6oz beef stock
- Half a packet of spaghetti pasta or similar
- Grated parmesan (preferably an authentic variant, like Parmigiano Reggiano)
- Fresh basil, as a garnish
*The oregano and thyme should be fresh when possible, but dry is fine. Amount can be adjusted to taste.
- Using a pan set to medium-high, cook the mince in the olive oil until browned, ensuring that there is not too much liquid.
- Add the herbs, garlic, sauce (if using), and tomato paste, and stir, then mix in the tomatoes and beef stock.
- Reduce the heat to medium so the mixture is simmering. Cook for at least 15 minutes, ideally longer, so the liquid gradually reduces into a sauce. Stir occasionally; if it gets too dry, add more stock or paste.
- Meanwhile, cook the pasta in a large pot of salted water in accord with the package directions. When finished, drain.
- Serve individually, using the basil and parmesan as a garnish.