25 Mar 2015

RECIPE: Spaghetti Bolognese

spaghetti bolognese recipe lea perrins sauce

spaghetti bolognese recipe lea perrins sauce

spaghetti bolognese recipe lea perrins sauce

spaghetti bolognese recipe lea perrins sauce

spaghetti bolognese recipe lea perrins sauce

spaghetti bolognese recipe lea perrins sauce

If I had to choose one dish to be my "favourite", I'd struggle for a while and ultimately settle on Spaghetti Bolognese. It's my ultimate comfort food - especially when smothered in cheese - and surprisingly not all that difficult to make. When Lea and Perrins got in touch to ask if I'd like to blog about a delicious recipe including the infamous Worcestershire Sauce I jumped at the chance to share a little treat with you guys!

Ingredients (serves 4)
1 onion
1 carrot
1 stick of celery
2 cloves of garlic
5 chestnut mushrooms (I left these out this time!)
A handful of pancetta cubes
500g mince (beef, turkey & pork all work well)
1 tablespoon tomato puree
400g chopped tomatoes
200ml beef stock
1 glass red wine
4 tablespoons of Lea & Perrins Worcestershire Sauce
350g spaghetti
A handful of parmesan
A handful of fresh basil (chopped)

Method
I think that the best way to start off is chopping up all of your vegetables. Being prepared helps! This takes a little while - especially if you watch RuPaul's Drag Race whilst you do it like me - but once it's all done it makes everything a lot easier in the long run. So, dice your onions, carrots, celery, mushrooms and garlic and pop them aside for later.
Pop your pancetta in to a pan with a little oil and fry until browned. Then add your mince, again until browned. Once your meat is ready add your veg and stir well before coating with the tomato puree and cooking for a few minutes. After a few minutes add your glass of red wine and the beef stock, leave it to bubble for a wee while until it has reduced by around half. Once reduced add in your Lea & Perrins and the tin of chopped tomatoes - be sure to give it a good mix! Bring it up to the boil then reduce the heat and let it simmer for around 45 minutes. For this stage I popped the bolognese in to my slow cooker on a high setting for 45 minutes then left it on the lowest setting to keep it warm until I was ready to eat - this method is pretty torturous if you're in the house as it smells delicious. Once you're ready to eat boil your pasta until cooked. When it's ready pop it on to a plate and add your bolognese on the top. Finish off with a bit of basil & your parmesan (maybe a whole load of mozzarella too if you're like me) and devour. So good!


If, like me, you're only cooking for one or two people or just have a lot of leftovers then I have a couple of yummy meals that are perfect for leftover Bolognese. To start off with, I love a good ol' jacket potato (made in the oven obviously) and Bolognese is the perfect filling for those nights that you're craving something a bit more-ish. My absolute ultimate way to devour the leftovers is by making a creamy pasta bake with lashings of cheese. Caloriffic, but delicious. Basically, you need to mix up a serving of bolognese and single cream in a bowl with the pasta of your choice, load up with cheese and pop it in the oven covered in tin foil. It's such a treat, so creamy and just all round amazing-ness. Add a slice of garlic bread on the side and it's just heaven! I know what I'm having for tea tonight...


What's your favourite meal? I also love anything with tuna & cheese, best combination ever. You can find some more great recipes using Lea & Perrins on their website here.

The ingredients & recipe were kindly provided on behalf of Lea & Perrins.
This does not affect my opinions in any way, shape or form. I love bolognese. A lot.
Read my full disclaimer here.
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