Spaghetti Bolognaise

Posted By Kerri

I had a little spare time on Saturday so decided to cook up a couple of things for the freezer. I think something may have gone wrong with my posting though because, according to the Dinner Diary archives, we haven’t eaten this since July 2009 which just can’t be right. I love spaghetti bolognaise and although I know I don’t cook it as often as I used to (it was a weekly staple for a long time, particularly during my student days), I can’t believe it’s been over a year since we last ate it.

This is probably closest to the recipe I used today although (as I mentioned in that post) it does change depending on what I have in the kitchen at the time. I also cook the ragu for more like four hours nowadays, to achieve the silky texture that comes from adding milk. I added a generous dollop of Marmite this time too, to provide some extra depth which didn’t seem to be developing.

I made a double batch this time so I can safely say that it won’t be a year until next time we eat it. In fact, I have some leftovers for lunch tomorrow which Stephen rather generously offered to me instead of somehow managing to keep them for himself like he usually does.

Nov 1st, 2010

2 Comments to 'Spaghetti Bolognaise'

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  1. Tim said,

    Interesting idea with adding milk; will definitely try that. So true – don’t tend to cook it nearly enough in proportion to what a fave it is. Best advice I ever had years ago was making it with half pork and half beef mince. You can definitely be adventurous – marmite is a great idea! I sometimes add a dash of anchovy essence and usually a splash or three of mushroom ketchup. It’s, as you say, perfect for making plenty and freezing.

  2. Kerri said,

    I’ve not tried with pork mince, I tend to use bacon, but will give that a go. Thanks for the tip.

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