Beef

Slow cooked Bolognese-style beef

Name: Slow cooked Bolognese-style beef recipe
Yield: 6
Ingredients: 60ml olive oil; 1kg beef cheeks, trimmed; 1 fennel bulb, finely chopped; 1 onion finely chopped; 2 carrots, finely chopped; 3 celery stalks, finely chopped; 4 garlic cloves, crushed; 800g beef mince; 375ml red wine; 1 tsp fennel seeds; 3 bay leaves; 1 rosemary sprig; 700ml tomato passata; 20.00 ml brown sugar; 125ml milk; 500g spaghetti; Finely grated parmesan, to serve; Chopped rosemary, to serve

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by Jessica Brook

Aug 04, 2022

Jessica Brook shares her best ever beef spaghetti recipe - and that's no bologna!

1/4 cup (60ml) extra virgin olive oil
1kg beef cheeks, trimmed
1 fennel bulb, finely chopped
1 onion finely chopped
2 carrots, finely chopped
3 celery stalks, finely chopped
4 garlic cloves, crushed
800g beef mince
1 1/2 cups (375ml) red wine
1 tsp fennel seeds
3 bay leaves
1 rosemary sprig
700ml tomato passata
1 tbs brown sugar
1/2 cup (125ml) milk
500g spaghetti
Finely grated parmesan, to serve
Chopped rosemary, to serve

Method

1.

Heat 1 tbs oil in a large heavy-based saucepan over medium heat. Cut beef cheeks into quarters. Season well. Add to pan and cook, turning, for 8 minutes or until well seared.
2.

Remove and set aside. Heat another 1 tbs oil in pan, add fennel, onion, carrot, celery and garlic and cook, stirring, for 8 minutes until lightly caramelised. Remove and set aside.
3.

Increase heat to high. Add remaining 1 tbs oil and mince, season well and cook, breaking up larger pieces with a wooden spoon, for 8 minutes or until browned.
4.

Return beef cheek and vegetables to the pan. Add wine, fennel seeds, bay leaves and rosemary and bring to a simmer. Add passata and brown sugar and return to a simmer.
5.

Cover, reduce heat to low and cook, stirring occasionally, for 4 hours.
6.

Remove bay leaves and rosemary, then stir to shred the beef cheeks. Add milk and stir to combine.
7.

Cook spaghetti to packet instructions. Drain and stir through half the bolognese (reserve remaining bolognese for another meal). Divide among bowls and sprinkle with parmesan and rosemary, to serve.