Nigel Slater's Spaghetti Bolognese - Genius Recipe (2024)

FAQs

How does Gordon Ramsay make the best spaghetti bolognese? ›

Spaghetti bolognese, or shortened to "spag bol" in the UK, is a popular pasta dish outside Italy, although not part of Italian cuisine. The dish is generally perceived as inauthentic by Italians.

The best tip for intensifying the flavour of your sauce is just to cook it slowly on a low heat for a long time. This reduces the sauce and intensifies the flavours – four hours is not uncommon for my bolognese.

Usually no. But putting (a very small bit) of sugar or even a tiny pinch of baking soda in the tomato sauce can help if it is too acidic, but this is only done if the person cooking it is really in a rush.

"A pinch of sugar is a Southern Italian trick that was used when the sauce was made with end-of-season tomatoes that did not get ripe, or the tomatoes were so tart they needed to be balanced," Chiarello explained to Epicurious.

Red wine, beef stock and chopped tomatoes provide the base. Then I like to use rosemary and thyme for a herby kick. Let it all simmer and bubble away on the stove, or pop it in the oven for a bit, and watch your bolognese sauce darken as those flavours develop.

According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”

Take your time with the Bolognese sauce. Allow it to simmer slowly, at a low temperature, to allow the flavors to fully develop and intensify. This slow-cooking process is essential for achieving the rich, complex taste that makes Bolognese sauce so distinctive.

Yes, milk is an essential ingredient in ragù. It must be added a little at a time, at the end. The quantity varies according to the quantity of meat used. Add a little at a time and mix the meat well, until the milk is completely absorbed by the sauce.

Pork: Pork shoulder is a good choice for this sauce because it has a good balance of fat and meat, and also breaks down during cooking to add flavor. Veal: Veal is often used in Bolognese sauces because it adds a light, delicate flavor and tender texture.

What cut of meat is best for bolognese? ›

Marcella Hazan wrote that any cook can achieve a great ragù by being careful about a few basic points. First, the meat should not be from too lean a cut; the more marbled it is, the richer the ragù it makes. The most desirable cut of beef is the neck portion of the chuck.

Your spaghetti sauce may taste bland due to insufficient seasoning. Try adding more salt, herbs (like basil, oregano, or thyme), and other flavor enhancers like garlic, onion, or red pepper flakes. Also, a dash of sugar can balance flavors and bring out the natural sweetness of tomatoes.

As the sauce simmers, the water in it will evaporate and the sauce will get thicker. You can also add a little bit of cornstarch to the sauce to thicken it without changing the flavor. If you don't mind altering the sauce's flavor, try adding grated cheese, tomato paste, or even mashed potatoes to thicken it.

Method. Put a large saucepan on a medium heat and add 1 tbsp olive oil. Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp. Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins.

The American bolognese is essentially a southern-Italy style ragù with minced meat instead of meat in pieces, which means that it's very rich in tomato, and it has a too short cooking time. Besides, it tends to include a huge number of pointless ingredients and often the wine is used in the wrong way.