Spaghetti Bolognese (made with premium red pepper ragu)
I always like to make the ragu separate from the mince because I find it so much easier to get the rich taste of the smooth sauce before adding to the meat.
You will need
2 – Large Red Peppers (or 3 medium)
100 Ml - Red Wine
3 cloves – Garlic (crushed)
1 teaspoon – Dried Coriander
1 teaspoon – Dried Oregano
½ teaspoon – Dried Sage
1 teaspoon – Dried Parsley
2 table spoon – Chopped Fresh Basil
1 - 400 Gm can of Chopped Tomatoes
50 Gm – Tomato Paste
1 – Onion (finely chopped)
Salt and freshly ground black pepper
400 Gm – Minced Beef
Deseed and quarter the peppers then place them on an oven proof tray drizzle with a little olive oil and roast them in a 180°c pre heated oven for 20 minutes then take them out of the oven, let them cool for a couple of minutes and blitz them in a liquidiser until smooth.
Heat a little olive oil in a wok or pan and gently fry the garlic, dried coriander, oregano, sage and parsley for about 2 minutes then add the peppers and the red wine and simmer for about 10 minutes.
Add the tomato paste stir well then add the tomatoes and the basil, season well with salt and freshly ground black pepper and leave to simmer for about 15 minutes.
While that’s going on boil the mince in water then drain to get rid of excess fat, then cook with the onion for about 5 minutes.
Add the ragu to the mince and onions, season with salt and freshly ground black pepper and simmer for at least 30 minutes.
A good Bolognese sauce is not to be rushed so simmer for longer on a low heat if you have the time, you won’t regret it.
Cook up some spaghetti to your liking, mix with the sauce and serve with the pepper grinder.