My go to bolognese, this meaty sauce slowly simmers into a rich and delicious flavorful sauce
Prep Time25 mins
Cook Time1 hr 15 mins
Servings: 6 people
- 1-2 tbsp olive oil
- 1 large onion, diced
- 2 carrots grated
- 2 celery stalks finely chopped
- 4 garlic cloves minced garlic cloves
- 500g or 1 lb minced beef
- 1 tsp all spice or seven spices
- 1/2 tsp cinnamon
- 1/2 tsp garlic powder
- salt and pepper to taste
- 2 cans crushed tomatoes (each can should be 400 g or 12 oz)
- 2 tbsp tomato paste
- 1 tsp sugar
- handful chopped basil leaves
- 1 tsp dried oregano
- 2 bay leaves
- 1 beef stock cube
- 1/4 tsp fennel seeds
- pinch red chili flakes
- 1/2 cup beef broth, grape juice, or water these are a substitute to red wine
- handful cherry tomatoes, sliced in half
- 400g cooked spaghetti noodles to serve
- parmesan cheese for topping
- extra basil for topping
In a large heavy bottomed saucepan on medium heat, add the olive oil.
Once the oil is hot, add the onions, carrots, celery and garlic. Fry, stirring regularly for about 10 minutes or until the vegetables have softened. If heat seems to high, reduce to medium low.
Add the minced beef, the allspice, the garlic powder and some salt and pepper, and cook beef until browned, breaking up any clumps that form with a wooden spoon. You may choose to drain the beef of its fat at this point.
Add the crushed tomatoes, tomato paste, sugar, basil leaves, dried oregano, bay leaves, the beef stock cube, fennel seeds, red chili flakes, the beef stock cube, water/grape juice/or additional beef broth, and cherry tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hr to 1 hr 15 min.
After 1 hour of cooking, check on seasoning and adjust as necessary. You should have a thick flavorful sauce. Remove the lid, and let the sauce continue to simmer for another 15-20 minutes for the liquid to reduce further.
Serve with cooked pasta noodles (you can toss the noodles directly into the sauce if you like) and garnished with fresh parmesan and extra basil if desired.