Tom's Spaghetti Bolognese

A rich, traditional Bolognese sauce that's worth the time and patience.

Prep Time: 20 minutes
Cook Time: 2-3 hours
Serves: 4-6

Ingredients:

• 500g Monty & Sons Fusilli Pasta
• 1 large onion, finely diced
• 2 celery stalks, finely diced
• 2 carrots, finely diced
• 1 fennel bulb, finely diced
• Extra virgin olive oil
• 5-6 garlic cloves, minced
• 500g quality beef mince (or 250g beef + 250g pork mince)
• 1/2 cup white wine (Chardonnay works well)
• 1/2 cup whole milk
• 2-3 cups quality chicken stock
• 2-3 tablespoons capers (more than you think!)
• 1 can quality whole tomatoes, crushed by hand
• Salt and freshly ground black pepper
• Butter

Optional Extras:

• 1-2 anchovy fillets
• 1 teaspoon fennel seeds
• 1-2 tablespoons miso paste (instead of some stock)
• Fresh tomatoes (in addition to canned)

•  Tomato paste

Method:

Step 1: Brown the Mince

1. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat

2. Add the mince and brown thoroughly - this creates flavor

3. Season with a pinch of salt halfway through browning (build flavor in layers)

4. Remove browned mince from pan and set aside

Step 2: Build the Soffritto

1. Add more olive oil and a knob of butter to the same pan

2. Add minced garlic and fry for 1 minute - don't let it burn!

3. If using anchovies, add them now with the garlic

4. Add the mirepoix (diced onion, celery, fennel, and carrot)

5. Season with a pinch of salt and sweat the vegetables until softened

Step 3: Layer the Flavours

1. Return the browned mince to the pan with the vegetables

2. Add the milk and cook down until absorbed

3. Add stock and cook down until reduced

4. Add wine and cook down until absorbed

5. Add the crushed tomatoes (and fresh tomatoes if using)

6. Add tomato paste if desired for deeper color and flavor

Step 4: The Long Simmer

1. Reduce heat to low and simmer gently for 1-2 hours, stirring occasionally

2. When the sauce reaches the right consistency, cover with a lid and continue cooking on very low heat

3. The sauce is ready when it's rich, thick, and the flavors have melded together

Step 5: Final Seasoning

1. Season generously with salt and pepper to taste

2. Stir in the capers during the final seasoning

3. Taste and adjust seasoning as needed

Chef's Notes:

Patience is key: The long, slow cooking develops the deep, complex flavours that make this sauce special

Quality matters: Use the best mince and canned tomatoes you can afford

Layer the salt: Season at different stages rather than all at once

Consistency: The sauce should coat the back of a spoon but not be too thick

Make ahead: This sauce tastes even better the next day