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Beef Stock
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Spaghetti Bolognaise
Ingredients
- 1 tsp cooking oil, ghee or coconut oil
- 500g Organic beef mince
- 1 large brown onion, diced finely
- 2 cloves garlic, minced
- 2 anchovy fillets
- 1 ½ tbsp Urban Forager Beef Stock Concentrate
- 2 tbsp tomato puree
- Handful torn Basil
- Handful Fresh oregano
- 1 red capsicum, blackened with skin and seeds removed and chopped roughly
- 3 tbsp full cream milk
- 400g chopped tomatoes
- 700g of passata
- ½ tsp brown sugar
- ½ tsp black pepper
- Pinch of Nutmeg
- 400 ml of warm filtered water
- Cup of grated Parmesan
- 500g fresh Spaghetti
- 1 tbsp of good salt
Method
- Saute the onion in oil until almost clear, then add garlic and stir for a few minutes until fragrant
- Stir in the oregano and anchovies and fry for a further minute
- Add the mince- break it up a bit with a fork and cook for about 10 mins
- Stir in the stock concentrate and tomato puree, allow everything to caramelize a bit
- Add the red peppers, tomatoes, passata, worcestershire sauce, tomato sauce, sugar, black pepper and nutmeg
- Give it all a good stir, add the basil, and bring to a low simmer for about 30 mins. Stir every now and then to avoid catching
- Taste and adjust seasoning if needed. Turn off the heat
- Place the salt and the spaghetti in a large saucepan of boiling water
- Cook the spaghetti on a rapid boil according to instructions on packet until al dente (or still with a little bite to it)
- Drain the spaghetti, reserving a little of the pasta water
Add a good ladle of the pasta water to the bolognese (this helps the sauce stick to the pasta) - Serve pasta into warm bowls topped with bolognese sauce and a good sprinkle of parmesan