Consuming Passions - Worldwide Events Managers

Spaghetti Bolognaise

Serves: 4-6

Notes

True, Spaghetti Bolognaise, one of our most popular dishes, is not an Italian dish. It did not take its name from Bologna. But it’s a great combination of pasta, meat and tomatoes. I prefer to use a pork and veal mince mixture rather than minced beef.

Ingredients

• 1 medium carrot, grated
• 1 medium onion, finely chopped
• 2 Tbsp extra virgin olive oil
• 600g pork & veal mince
• 300 ml milk
• 800g canned tomatoes
• 2 tsp tomato paste
• Pinch nutmeg
• 2 bay leaves
• 4-5 fresh oregano leaves, or 1/2 tsp dried
• 1/3 cup red or white wine
• 1 packet thin spaghetti

Method

Into a pan put the oil, then grated carrot and chopped onion. Cook gently for about 4-5 minutes. Add the mince and stir in well. Do not brown the mince, just allow it to change colour. Add the milk, and cook for four or five minutes to allow the mixture to reduce a little. Add the tomatoes, breaking them up with a wooden spoon. Finally add the tomato paste, oregano, bay leaves, nutmeg and wine. Cook slowly until it becomes a rich, thick sauce. Note: If the sauce is acidic, add a little sugar. Cook spaghetti in lots of rapidly boiling salted water. Drain. Serve in warm bowls topped with the sauce.