9
Hearty Spaghetti Bolognese
• 2 tbs olive oil
• 200g lardon (strips of pork fat)
• 2 carrots, finely chopped, or grated
• 1/2 onion, finely chopped
• 200g mushrooms, finely chopped
• 1 garlic clove, finely chopped
• 250g minced beef
• 250g minced pork
• 1 tsp paprika
• 1 tsp thyme
• 1 tsp oregano
• 5 tbs tomato purée
• 100ml white or red wine
• 300ml chicken stock
• 400g dried spaghetti
• Salt and freshly ground black pepper
• Handful of grated Parmesan, to serve
Heat the oil in the large inner pot over a low
heat. When hot, add the lardon and cook
for 4 minutes. Add the vegetables and garlic
and cook gently, stirring occasionally to
prevent sticking (do not allow to colour).
Add the meat and colour slightly for a
minute or two. Add the paprika, thyme,
oregano and tomato purée.
Cook for 4-5 minutes (this ensures it acts as
a thickening agent and does not overpower
the meat). Pour in the wine,
turn up the heat a little and allow to bubble
and reduce. Add the chicken stock.
Bring back to the boil. Put on the lid, turn
down to a simmer and simmer for 5 minutes
to get everything to the same temperature.
Turn off the heat and transfer the inner pot
to the insulated outer pot.
Shut the lid and leave to cook for
approximately 3 hours. 10 minutes before
serving put on the spaghetti and cook
until it is al dente. Check the seasoning
of the sauce and adjust. To serve put the
spaghetti onto a warmed plate and spoon the
bolognaise on top. Finish with some
grated parmesan.
