- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 2 garlic cloves, finely chopped
- 1 tsp chopped fresh thyme
- 1 bay leaf
- 1 1/2lb lean minced beef
- 2 tbsp tomato purée
- 1/2 pint chicken stock (from a stock cube
- 14oz canned chopped tomatoes
- 1 tsp anchovy essence or finely chopped anchovies from a can or jar
- 1.5lb dried spaghetti
- 1/2oz Kerrygold Pure Irish Salted Butter
- Salt and freshly ground black pepper
- For garnish: finely grated Kerrygold Dubliner
There’s no doubt that making an authentic Bolognese sauce can take a bit of time, which is why it's good to make a large quantity, so that you can freeze it in smaller batches. This recipe makes 3 lbs (1.5 kg), which would be enough to serve a crowd.
- Heat a large, heavy-based pan. Add the oil and sauté the onion, carrot, celery, garlic, thyme and bay leaf for 8-10 minutes until the vegetables have softened and taken on a little colour, stirring occasionally.
- Add the minced beef to the pan and mix until well combined, then sauté until well browned, breaking up any lumps with a wooden spoon.
- Stir in the tomato purée and continue to cook for another minute or two, stirring.
- Deglaze the pan with a little of the stock, scraping the bottom of the pan to remove any sediment.
- Pour in the remaining stock with the tomatoes and then add the anchovy essence or chopped anchovies and season to taste.
- Bring to the boil, then reduce the heat to the lowest setting and simmer for at least 2 hours, or up to 4 hours is best until the beef is meltingly tender and the sauce has well reduced.
- When ready to serve, bring a large pan of water to a rolling boil.
- Add a good pinch of salt and swirl in the spaghetti.
- Stir once and then cook for 8-10 minutes or according to instructions on the packet until the pasta is 'al dente’ (tender but still firm to the bite).
- Drain and quickly refresh under cold running water, then return to the pan and add the butter and Bolognese sauce. Toss until well combined.
- To serve, divide the spaghetti Bolognese among wide-rimmed bowls and scatter over plenty of the finely grated Kerrygold Dubliner cheese.
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