Best ever spag bol recipe
Cancel your dinner plans and cook this instead. Chris Jesaveluk, former chef at prized Italian restaurant Mister Bianco has shared with us his top secret spag bol recipe. Thank us later.
Serves 8-10 (but also works if you halve everything)
You'll need:
- Supper Supply "Main Squeeze" Extra Virgin Olive Oil
- 500g good quality beef mince
- 500g good quality pork mince
- 2 onions, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 4 garlic cloves, crushed and roughly cut
- 3tbs tomato paste
- 1 bottle tomato passata
- 1 cup red wine
- 500ml stock (beef, chicken or veg depending how rich you like your bolognese)
- 1tbs dried oregano
- 3 bay leaves (dried or fresh)
- 1tsp dried chilli flakes
- 1/2 bunch rosemary, finely chopped
- 1/2 bunch thyme, finely chopped
- salt
- pepper
- Prepare all the Mirepoix (onion, carrot, celery and garlic) and set aside in a bowl with the oregano, chilli and bay leaves.
- Heat up a nice, big, heavy based saucepan or pot until it is nice and hot. Add a generous amount of Supper Supply EVOO. Then add the beef and pork mince, slightly breaking it up in your hands as you add it to the pan so it's not in massive clumps. The trick here is to leave it to cook, only stirring it every so often until all the liquid cooks out and the mince starts to get some nice colour. This could take anywhere between 10-15 minutes, but trust us, it's worth the time!
- Add in the Mirepoix, oregano, chilli, and bay leaves. Stirring regularly, you want to cook the veggies until they are just soft. During this stage, you can also season with plenty of salt and pepper, and don't be afraid to add a little more EVOO if you feel it's necessary.
- Add the tomato paste and stir through for a minute or so until all the mince and veggies are coated. Now add the red wine. At this point, you really want to 'deglaze' the saucepan and scrape all the good bits off the bottom of the pan.
- Then add the passata and stock (you can use the stock to rinse out the passata bottle if you like). At this stage if you're feeling a bit adventurous you can also half a cup of milk. It will just give the sauce a little bit more creaminess.
- Bring the bolognese sauce to boil on a medium to high heat and then let it simmer on low heat for at least 45 minutes and up to about 90 minutes, stirring every so often so it doesn't catch on the bottom of the pan. At this point, you can stir through the rosemary and thyme and check the seasoning (add as much salt and pepper as you desire).
- Take the bolognese off the heat. At this stage, you have an abundance of choices at to what you could do with the bolognese. We like to toss it through a nice fresh long pasta with some parsley, parmesan heaps of pepper and EVOO.