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Spaghetti Bolognese
The fast version gets dinner on the table. The slower version gives the mince, vegetables and tomato time to become an actual sauce.
BASIC
A dependable meat sauce made from normal supermarket ingredients and finished in about the time it takes to deal with the rest of dinner.
Method
Brown the mince
Heat a large frying pan over medium-high heat. Add a little oil and brown the mince, breaking it up as it cooks.
BrownLet the food develop actual brown colour. Grey meat can be cooked, but it is not browned. If liquid pools in the pan, use more heat or cook in smaller batches.Cooking words →Add the onion
Add the onion and cook for about 5 minutes until softened. Add the garlic and cook for another minute.
Build the sauce
Stir in the tomato paste, then add the passata, oregano and Worcestershire if using. Season and simmer for 15–20 minutes.
Cook the pasta
Boil the spaghetti in well-salted water until just tender. Keep a mug of pasta water before draining.
Bring it together
Add the pasta to the sauce with a splash of pasta water and toss for a minute. Serve with parmesan if you have it.
UPGRADE
A soffritto, properly browned meat and a longer simmer make the sauce deeper without turning it into a sacred ritual.
Method
Soften the vegetables
Cook the onion, carrot and celery with a little oil and salt over medium-low heat for 10 minutes until soft.
Brown the meat
Increase the heat and brown the beef and pork well. Work in batches if the pan is crowded.
BrownLet the food develop actual brown colour. Grey meat can be cooked, but it is not browned. If liquid pools in the pan, use more heat or cook in smaller batches.Cooking words →Cook the tomato paste
Add the garlic and tomato paste and cook for 1–2 minutes until the paste darkens slightly.
Deglaze
Add the wine, scrape up the browned bits and reduce by about half.
DeglazeAdd liquid to a hot pan and scrape up the browned bits stuck to the bottom. Those bits are flavour, not washing-up failure.Cooking words →Simmer
Add the tomatoes and stock. Simmer very gently, uncovered, for 1½–2 hours. Add a little water if it gets too dry.
SimmerKeep the liquid gently bubbling. It should be active, but not rolling and splashing like a full boil.Cooking words →Finish the sauce
Stir in the milk during the last 15 minutes. Taste and adjust the seasoning.
Cook and toss the pasta
Cook the pasta until just tender, then toss it through the sauce with a splash of pasta water. Finish with parmesan.