Shortcut Spaghetti Bolognese
I’ve tried a few versions of spag bol and this is my current favourite. Typical bolognese can take many hours for a full flavour. This has a few shortcuts but without the compromise to flavour.
The soffritto is cooked using a microwave to save time and add lots of flavour for the final product. Grating the vegetables cuts down fine knife work and speeds it up further. Soy and fish sauces adds lots of depth of flavour.
I use “Mutti” brand tomato paste and passata, and “DeCecco” for the pasta.
Shortcut Spaghetti Bolognese
I’ve tried a few versions of spag bol and this is my current favourite. Typical bolognese can take many hours for a full flavour. This has a few shortcuts but without the compromise to flavour.
The soffritto is cooked using a microwave to save time and add lots of flavour for the final product. Grating the vegetables cuts down fine knife work and speeds it up further. Soy and fish sauces adds lots of depth of flavour.
I use “Mutti” brand tomato paste and passata, and “DeCecco” for the pasta.
Cooking Instructions
- 1
Using a fine grater, shred the carrot, garlic, and onion. Add to a microwave safe bowl with a teaspoon of oil and heat for 8 minutes.
- 2
Heat a large pot on high, add oil. When oil is hot, add beef, season with salt and pepper
- 3
Brown beef, breaking the clumps of mince when stirring.
- 4
Add the vegetable mixture to the pot followed by tomato paste. Cook for a few minutes, stirring frequently.
- 5
Deglaze the pot with wine, cook until the alcohol evaporates.
- 6
Add the stock, passata, nutmeg, bay leaf, soy, fish, and worcestershire sauces. Bring to boil and turn the heat to a gentle simmer. Cook for 45min
- 7
Cook pasta per packet instructions. Combine pasta with sauce and cooking water. Toss together until sauce and pasta are combined. Add water from the pasta if necessary to loosen the sauce.
- 8
Serve on a warm plate, top with Parmesan
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