Zurich Legacy Kitchen Cookbook - Book - Page 34
Nic ol a F rap wel l
Grandma's
Spaghetti Bolognese
My Grandma always made the
best spaghetti Bolognese. It
wasn't your usual ‘Spag Bol’ as
she always added chorizo and
red wine, and I've never found
one that tastes quite the same.
It's one of those meals that
always reminds me of home
and family.
INGREDIENTS
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500g beef mince
150g chorizo, sliced
1 onion
2 garlic cloves
2 carrots
2 tins chopped tomatoes
2 tbsp tomato puree
200 ml red wine
1 beef stock cube
Mixed herbs
Salt and pepper
Parmesan, to serve
METHOD
Get started by adding a large pan to high heat.
While that heats up, chop the onion, crush the garlic cloves and dice the
carrots. Once the pan is hot, add the chorizo, cooking until it releases
its oils. Then, add the onion, garlic and carrots, and let them soften for a
couple of minutes.
Good
s
e n a r.
ads of fv
Then, add the beef mince, breaking it down with a wooden spoon, and let it
cook until nice and brown.
Stir in the tomato puree, then pour the red wine, and bring to a simmer.
Once it has reduced slightly, add the chopped tomatoes straight from the
tin, and the stock cube. Season to taste with mixed herbs, salt and pepper,
then lower the heat and let it simmer for one hour.
Cook your spaghetti according to packet instructions, drain and split
between bowls. Add the beef mince on top, with a grating of parmesan,
then serve.
Be s wh e
rs!
34
