Spaghetti Bolognese is my go to comfort food. It never fails to cheer me up or warm me up when needed, and even the act of making it is oddly comforting, go figure! But sometimes you just can’t be bothered… Sometimes you just want the comfort without the effort. Which is where this awesome new recipe find from Delicious Magazine comes in to play! Normally I’ll tinker with a recipe, but this is one instance where the recipe was perfect straight out of the box (so to speak!).
The veal makes this feel like a really indulgent supper, and I love how the sauce is rich but light thanks to missing out the ubiquitous can of tomatoes that goes into most ragu sauces. The splash of red wine vinegar at the end helps cut through some of that richness, and adds a wonderful counter flavour to the otherwise sweet ragu.
I’ve said it before, and I’ll say it again, I love recipes that taste like they were hard work but are actually anything but. This recipe is a perfect example of that, super easy to throw together but tastes like something that required an awful lot more time in the kitchen then it actually did. And the long slow cooking makes it the perfect Sunday night supper 🙂
ps – if you don’t like veal then mince beef would work just as well, and appreciate the slow cooking just as much.
- 50g butter
- 1 carrot, finely chopped
- 2 onions, finely chopped
- 1 celery stick, finely chopped
- 300g British rose veal mince
- 3 tbsp tomato purée
- 150ml white wine
- 250ml beef stock
- 100ml milk
- Splash of red wine vinegar
- 400g cooked fresh tagliatelle
- Start with a large saucepan or wok over a medium heat and melt your butter before adding all of the chopped veg. Gently fry until the onions are going transluscent, then remove to a plate.
- In the same pan, add the veal mince and give it a good season. Turn the heat up until the meat is browned off.
- Add the tomato puree and stir through the meat, and then cook for a couple of minutes before adding the veg back into the pan and giving everything a good stir.
- Next, add the white wine and, still on a high heat, bubble for 2 minutes before adding the beef stock and milk.
- Once it’s all bubbling again, turn the heat down until your ragu is simmering and then cover. Leave it to simmer away 1½-2 hours, giving it a stir every now and then and tasting to check the seasoning.
- Take the lid off for the last half hour of cooking. If it's too dry add more stock.
- Just before you’re serve, stir through a splash of red wine vinegar, then toss through the tagliatelle and plate up with generous shavings of parmesan.