Spaghetti Bolognese with Wild Mushroom & Sage Olive Oil and Traditional 18 Year Balsamic
Spaghetti Bolognese with Wild Mushroom & Sage Olive Oil and Traditional 18 Year Balsamic
Rated 5.0 stars by 1 users
Category
Main
Cuisine
Italian
Prep Time
30 minutes
Cook Time
2 hours
A good spaghetti bolognese is always a great recipe to have in your back pocket. This one uses our Wild Mushroom & Sage Olive Oil to layer in the savoury flavour and Traditional 18 Year Balsamic to add a touch of balancing sweet acidity. And yes, it makes a nice, big batch!
Author:Neil Carby
Ingredients
-
1 Yellow onion, diced
-
1 Carrot, diced
-
2 Stalks of celery, diced
-
3 Cloves of garlic, minced
-
1 Tbsp. Italian seasoning
-
150g Guanciale/pancetta/prosciutto, chopped
-
450g Medium ground beef
-
3 Tbsp. Wild Mushroom & Sage Olive Oil
-
Salt and pepper, to taste
-
2 Tbsp. Tomato paste
-
1 Cup white wine
-
500ml Tomato purée
-
1 Cup vegetable stock
-
1 Cup heavy cream
-
Fresh thyme and bay leaves
-
4 Tbsp. Traditional 18 Year Balsamic
-
Fresh basil and Parmesan, to taste
-
500g Spaghetti
Directions
Sweat the vegetables in the Wild Mushroom & Sage Olive Oil with a little salt, pepper, and the Italian seasoning. Add in the pancetta to render out some fat, then add the ground beef. Cook through.
Add the tomato paste then deglaze with wine. Stir in the tomato purée. Add the vegetable stock and bring up to a simmer.
Slowly pour in the heavy cream, carefully so it does not curdle. Bring up to a simmer, and simmer for 1-2 hours, never bringing past a simmer because of the cream. Add more vegetable stock as necessary if it over-reduces
Add in a bundle of fresh thyme and bay leaf. Remove 10 minutes before serving, and add in the Traditional 18 Year Balsamic at that time.
Serve with fresh basil and grated Parmesan.
Leave a comment