Spaghetti Bolognese - Emma Knowles

To add to the great Bolognese debate, this is our food director Emma Knowles’ version (although not our only version). Don’t use finely minced meat – ask your butcher to coarsely mince the meat for you. Or, if you feel so inclined, hand mince it yourself. Toss this sauce through fresh pappardelle or go Aussie and get yourself some good-quality dried spaghetti. Either way, generous amounts of Parmigiano-Reggiano are a must.

Emma Knowles' Bolognese sauce

Serves 6 

Cooking Time Prep time 30 mins, cook 2 hrs 10 mins 

50 ml   olive oil

750 gm   coarsely minced veal

250 gm   coarsely minced pork

100 gm   round mild pancetta, finely chopped

50 gm   butter, coarsely chopped

1   carrot, finely chopped

1   onion, finely chopped

1   celery stalk, finely chopped

2   garlic cloves, finely chopped

15 gm   dried porcini mushrooms, broken into small pieces

2   sage sprigs

2   oregano sprigs, plus extra leaves to serve

100 gm   tomato paste

150 ml   red wine

650 ml   beef stock (or water)

400 gm   canned whole tomatoes

100 ml   pouring cream

2 tsp   aged red wine vinegar

To serve:   finely grated Parmigiano-Reggiano

1 Heat olive oil in a large saucepan over medium-high heat, add minced veal, minced pork and pancetta, season to taste, increase heat to high and cook until liquid evaporates and meat browns (10-15 minutes). Scatter over butter, stir until evenly browned (25-30 minutes). Add carrot, onion, celery, garlic, porcini and herbs, reduce heat to low-medium and cook until vegetables are tender (10-15 minutes). Add tomato paste, stir to combine and cook for 5 minutes. Increase heat to high, deglaze with wine and cook until evaporated (2-3 minutes), then add 125ml stock and 125ml water and cook, scraping bottom of pan with a wooden spoon until stock almost evaporates (5-10 minutes). Repeat twice, then add remaining stock, tomato and 125ml water, reduce heat to low and simmer until very tender and liquid is reduced to a sauce (30-40 minutes). Remove herbs, add cream and cook for 1-2 minutes, add vinegar, season generously to taste and toss through pasta. Serve immediately with plenty of finely grated Parmigiano-Reggiano, scattered with oregano leaves.