Hearty Classic Spaghetti Bolognese

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 carrots, finely chopped

• 2 celery stalks, finely chopped

• 2 cloves garlic, minced

• 500g beef mince (ground beef), 15-20% fat content recommended

• 150ml dry red wine (such as Merlot or Chianti), optional but highly recommended

• 400g can chopped tomatoes

• 400g passata (tomato puree)

• 2 tbsp tomato paste (concentrate)

• 250ml beef stock

• 1 bay leaf

• 1 tsp dried oregano

• Salt and freshly ground black pepper to taste

• 400g spaghetti pasta

• Freshly grated Parmesan cheese, for serving

• Fresh basil leaves, for garnish (optional)

Instructions

1. Prepare the Soffritto: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook gently for 8-10 minutes, stirring occasionally, until softened and translucent but not browned.

2. Add Garlic and Mince: Stir in the minced garlic and cook for another minute until fragrant. Add the beef mince to the pot, breaking it up with a wooden spoon. Cook over medium-high heat, stirring frequently, until the mince is browned all over and any liquid has evaporated. Drain off any excess fat if desired.

3. Deglaze with Wine (Optional): If using, pour in the red wine. Bring to a simmer and cook for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the wine has almost completely evaporated.

4. Build the Sauce: Stir in the chopped tomatoes, passata, tomato paste, beef stock, bay leaf, and dried oregano. Season generously with salt and pepper. Bring the sauce to a gentle simmer.

5. Slow Cook: Reduce the heat to low, cover the pot, and let it simmer for at least 1.5 to 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the richer and more developed the flavours will be. If the sauce becomes too thick, add a little more beef stock or water.

6. Cook the Spaghetti: About 15 minutes before the Bolognese is ready, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente (firm to the bite).

7. Combine and Serve: Drain the spaghetti and, if desired, add it directly to the Bolognese sauce and toss to coat, or serve the sauce over individual portions of spaghetti.

8. Garnish: Serve immediately, topped with plenty of freshly grated Parmesan cheese and a few fresh basil leaves, if using.

Serving Suggestions

For a complete meal, serve your Spaghetti Bolognese with a simple green salad dressed with a vinaigrette to cut through the richness. A side of crusty garlic bread is also a fantastic addition for soaking up every last drop of that delicious sauce.

Pairing Tips

Beer Pairings

• Stout or Porter: The roasted malt notes and often subtle sweetness of a good Stout or Porter (like a robust Irish Stout or an English Porter) can beautifully complement the rich, savoury depth of the Bolognese sauce without overpowering it.

• Amber Ale or Brown Ale: These beers offer a nice balance of malty sweetness and a touch of hop bitterness, providing a refreshing counterpoint to the tomato and meat flavours.

• Belgian Dubbel: A complex Belgian Dubbel with its dark fruit, caramel, and spice notes can stand up to the richness of the Bolognese and add an interesting layer of flavour.

Other Alcohol Pairings

• Red Wine: A classic pairing! Opt for a medium-bodied red like a Chianti, Merlot, Sangiovese, or a robust Cabernet Sauvignon. The acidity and tannins in these wines help cut through the richness of the meat sauce.

• Negroni: For a pre-dinner aperitif that transitions well into the meal, a Negroni's bitter and herbal notes can stimulate the palate and prepare it for the rich flavours of the Bolognese.