British Classic Slow-cooked Spaghetti Bolognese

Spaghetti Bolognese.

Slow-cooked Spaghetti Bolognese

Ingredients Instructions
  • Braising steak: 600g
  • Smoked streaky bacon rashers: 6
  • Garlic cloves: 4
  • Tin of chopped tomatoes: 2
  • Generous tbsp tomato paste: 1
  • Sprigs of thyme: 4
  • Bay leaf: 1
  • Medium onion: 1
  • Celery stick: 1
  • Red wine: ½ bottle
  • Beef stock: 2 litres
  • Butter: 1 tbsp
  • Pre heat your oven to 140c.
  • To make the Bolognaise sauce heat the butter in a large oven proof sauce pan, season the steak with salt a pepper and brown with the bacon for about 20 minutes.
  • Finley chop the celery, garlic and onion, add to the pan, and continue to cook until softened.
  • Stir in the tomato paste, bay leaf and thyme, fry gently for minute, add the wine and let bubble a little allowing the alcohol to evaporate.
  • Dilute with stock, cover with grease proof paper and place in the oven for 3hrs checking every 30 minutes or so, add a little more stock if it starts to dry out.
  • Once cooked allow to rest stir with a wooden spoon to break the tender meat into smaller chunks.
  • To serve cook the spaghetti for 2 minutes less than it says on the packet reserving some of the cooking water, warm up the bolognaise sauce add a little of the pasta cooking water stir in the pasta and boil for a minuet allowing the pasta to soak up the sauce.
  • Serve hot and for an extra British touch, serve it with freshly grated Berkswell cheese, its slightly similar to parmesan which naturally works well too.

Recipe © Chef Tristan Welch from Parker's Tavern, Cambridge |