Saturday Night & Sunday Morning:  Bolognese Two Ways

Saturday Night & Sunday Morning: Bolognese Two Ways

I've been making this Bolognese sauce for years, but recently thought about different ways to use the leftover sauce for a bit of variety. So here's a recipe for the traditional Spaghetti Bolognese, plus one for Baked Eggs Bolognese, a handy little dish for a Sunday morning brunch.  This is not one for when you're in a hurry, or even if you have other plans for the day.  After the prep, cooking and eating, you won't be able for much else anyway.  You'll probably need a solid 6 hour investment, the actual work is only about 20 mins, then it's hours of stirring and staring into the pot.

Ingredients (serves 8)

1lb Minced Pork

1lb Minced Beef

2 Large Onions

1 Green Pepper

3 Cloves Fresh Garlic, crushed

2 tins Chopped Tomatoes (400g each)

1 small tin Tomato Puree (170g)

1 Beef/Chicken Stock Cube in 500ml boiling water

Dash of Soy Sauce

Dash of Worcestershire Sauce

1-2 Teaspoon Dried Oregano

Handful of Fresh Basil

1/2 Glass of Red Wine

1 Cup Grated Parmesan Cheese

1.  Finely chop the onions, green pepper.

2.  Heat the olive oil in a large saucepan.   When it's hot add in the chopped onion, pepper and crushed garlic.  Cook at a low heat until onions and peppers are soft.

3.  Add the beef and pork mince to the saucepan, cook at a low heat until lightly browned.

4.  Stir in salt and pepper, oregano, soy sauce and worcestershire sauce.  Cook for 5 mins.  Boil approx 500ml of water in the kettle, then add the stock cube when it's boiled.  Add tinned tomatoes, tomato puree and hot water with stock cube.  Cook this on a low heat for about 2-3 hours, stirring occasionally so it doesn't stick to the pan.  The sauce will slowly reduce until it is a thick, deep red sauce.

5.  When your sauce has thickened nicely, about 20 minutes before serving add your cup of red wine and fresh basil leaves.  The wine gives it a really deep rich flavour, and the basil gives it a fresh, herby kick.  I used a glass of a Bogle, a California Petite Syrah, as I had it in the kitchen, but any red wine will do.

6.  Cook spaghetti in a pan of boiling water for about 10 minutes.  Serve spaghetti on a plate, with bolognese on top, add basil leaves for garnish, and sprinkle grated cheese on top.  Serve with a glass of your red wine opened earlier, and enjoy!

Baked Eggs Bolognese

Pour your remaining Bolognese sauce into a large casserole dish.  Make space in the dish to crack 4 eggs into.  Place the dish in an oven heated to 200C and bake for about 10 minutes.  This will be enough time to cook the eggs and heat the sauce.  I served this with fresh basil leaves again, and fresh tomato slices.  Would be great with sourdough bread too.

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California Life Part 4 - Laura Jane

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