Beef Family friendly Main Italian

Slow-cooked spaghetti bolognese

Name: Slow-cooked spaghetti bolognese
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4
Cuisine: /italian
Ingredients: 2 onions; 3 celery stalks; 1 carrot, roughly chopped; 1 fresh bay leaf; 4 black peppercorns; 300g piece beef shoulder; 1/3 cup (80ml) olive oil; 2 garlic cloves, thinly sliced; 8 tomatoes, quartered, seeds removed; 1 cup (250ml) Chianti classico or other medium-bodied red wine; 150ml extra virgin olive oil; 320g spaghetti alla chitarra or regular spaghetti; 12 sage leaves, finely chopped; 1/2 cup flat-leaf parsley, finely chopped; Freshly grated parmesan, to serve

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by Tobie Puttock

Celebrity chef

Oct 09, 2015

This pot of simmering bolognese sauce will fill the house with mouth-watering aromas, it's worth the wait. This is real deal delicious spaghetti bolognese, straight from Nonna's kitchen.

2 onions
3 celery stalks
1 carrot, roughly chopped
1 fresh bay leaf
4 black peppercorns
300g piece beef shoulder
1/3 cup (80ml) olive oil
2 garlic cloves, thinly sliced
8 tomatoes, quartered, seeds removed
1 cup (250ml) Chianti classico or other medium-bodied red wine
150ml extra virgin olive oil
320g spaghetti alla chitarra or regular spaghetti
12 sage leaves, finely chopped
1/2 cup flat-leaf parsley, finely chopped
Freshly grated parmesan, to serve

Method

1.

Roughly chop 1 onion and 2 celery stalks. Place in a large saucepan with carrot, bay leaf, peppercorns, beef and enough water to cover meat (about 1 litre). Bring to the boil, then cover and simmer over medium heat for 2 1/2 - 3 hours until meat is tender and almost falling apart, skimming from time to time and topping up with water so the meat stays submerged in the liquid. Remove pan from heat and cool almost to room temperature. Remove beef and set aside. Strain liquid, discarding solids, and reserve 1 cup (250ml) stock for sauce (you can keep the rest for soups and stews).
2.

While the meat cools, finely chop the remaining onion and celery. Place olive oil in a saucepan over medium-low heat. Add onion, celery and garlic and cook, stirring, for 15 minutes until soft but not coloured. Add tomato and cook for 10 minutes until it starts to break down. Add wine, increase heat to medium-high and cook for 15-18 minutes until wine evaporates. Pour in the reserved cup of stock, then reduce sauce for 12-15 minutes until there’s an equal ratio of liquid to meat. Remove pan from heat. Using 2 forks, shred beef into small pieces and add to sauce. Stir in the extra virgin oil and keep warm over low heat.
3.

Cook the spaghetti in a large pan of boiling salted water according to packet instructions. Drain the pasta, divide among bowls and top with the bolognese. Scatter with sage, parsley and parmesan, season and serve immediately.