Spaghetti Bolognese. Total staple in every home. We probably have spaghetti bolognese once a week for dinner (or at least that is what my family would love). It is a favourite at home, and actually a favourite for me to cook because it is super easy, super fast, and super flavourful. The detail on this sauce is that coriander is not a good herb to add. Coriander is a very fresh herb, very citrusy, almost "lemony", and that is why it goes fabulous with salsa or guacamole. But in the Bolognese sauce that lemony flavour would make the sauce almost tart and would not appeal to most. That is why for this recipe I use Chimichurri La Madrina No Coriander, Por Favor.
Additionally, the real Bolognese sauce has very few herbs, mostly oregano and parsley, and of course never coriander. As a matter of fact in Bologna they cook it with carrots and celery, but that would be way too healthy for my family liking (and to be honest I prefer this sauce to be mostly meat). I use high protein or high fibre pasta, and very little oil, no grease, and lots of protein which all together already make it a very healthy dish. I also add a few "extras" that give the sauce a deeper flavour. Don't be put off by the added ingredients, you will see how they will bring the sauce together. And with the help of Chimichurri La Madrina No Coriander, Por Favor the flavour is next level.
This is such a delicious sauce that I personally think it gets lost with spaghetti. I believe pasta like fettuccini or tagliatelli would make more justice to it, because the wider noodles would make the sauce stick to the pasta much more efficiently. Oh well, I only had spaghetti at home when I took the photo, so that is what I used, that is what the family ate, and that is what disappeared from the table without a trace. I hope you enjoy this Spaghetti alla Madrina Bolognesa as much as my family does.
Prep time: 30 minutes
Cook time: 15 minutes
Serves: 4
Ingredients
1 pack spaghetti (do NOT commit the sin of breaking it in half or you will be forever shamed in the court of delicious everyday meals)
1 tbsp olive oil
3 spring onions chopped
75 g Swiss brown or portobello mushrooms sliced or chopped.
250 g lean beef or veal minced (double if you are using only beef or veal and no pork)
250 g lean pork minced (omit if you are using only beef)
2 bacon rashers
1 thin pork sausage link or 0.5 chorizo
1 tbsp tomato paste
400 ml (1 can) crushed tomatoes or Passata
1 tbsp Chimichurri La Madrina No Coriander, Por Favor
2 bay leaves
150 ml red wine
50 ml Worcestershire sauce (say it 3 times while drinking a glass of red)
50 ml soy sauce
100 ml milk
2 tsp sugar
salt
pepper
parmesan cheese (shredded to top, but if you have some rinds add them to the sauce while cooking for a richer flavour)
Method
Prepare the spaghetti according to the package instructions, boiling for about 8-12 minutes, depending how much fibre and starch they have, and how al dente you like it.
In the meantime, prepare the sauce. Add the oil to a big pan and when the oil is hot add the onions and mushrooms and sauté until they are soft.
Add the meat, bacon and sausage and brown everything for about 2 minutes.
Add the tomato paste and brown it for another 2 minutes.
Add the wine and let it simmer for a while until the liquid is reduced.
Add the tomatoes, Chimichurri La Madrina No Coriander, Por Favor, bay leaves, Worcestershire sauce, soy sauce, milk and sugar and let it simmer (slightly covered) in low heat for at least 20 minutes, preferably for an hour or more. The longer you leave it the richer the flavour of the sauce. If you have parmesan rinds add them at this time as well.
Season the sauce with salt and pepper.
Pour the sauce on top of the pasta and add some shaved or shredded parmesan on top. Mangia!
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