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.