So, this dish is my daughter’s favorite soul food. And if it was up to her, I should cook it every second day. Luckily, I can make it in about 12-15 min so it often is our go-to dish (if I have fresh mince). Sure, I am practiced, and a professional cook, but even if it takes you initially 20-22 min, that’s rather fast for a bolognese as good as this one. Believe me.
I usually cook in stages, so I grate some ingredients while others are already sizzling in the pan. It saves time. Also, the sauce is glutenfree, so if you use GF pasta you have a GF meal. One last note, don’t be alarmed byt he list of ingredients. You will have this done in no time. So let’s see… for 4 people, what do we need?
Italian Shortcut Soulfood Spaghetti Bolognese Recipe
2-3 tbs olive oil
1 med sized onion, diced
1 or 2 cloves garlic, crushed and diced
1/2 carrot, 1 stalk celery, 1/2 zucchini grated/finely chopped (all optional but they a. make it healthy, and b. add flavor)
500g organic mince, thawed
1 tbs oregano, dried
1 tsp ground paprika, sweet
1 x 500ml glass of your favorite organic & GF Pasta Sauce (aha, here is the shortcut)
1/4-1/2 c red wine (can be cheap, it’s for flavor)
1 beef broth cube for 250ml (optional, just use more salt instead)
salt and pepper to your liking
& maybe some sugar, sundried tomatoes or balsamic vinegar at the end to balance the acidity with the sweet – we will see.
& a handful of fresh basil and for garnish maybe more
(and any pasta you love, of course, duh…)
Method for My Bolognese sauce
1. Cut onion and garlic, and heat olive oil in large pan (also, now is a good time to put the water for the pasta on to bring to a boil)
2. Fry onions on medium heat for 2-3 min, keep garlic out until the end (important), but add already grated carrot.
3. Frequently stir the onion-carrot mix, while finely chopping/grating and then adding any of your preferred vegetables to soften them over the heat
4. Add the oregano, pepper, salt and paprika to the pan and stir the mix. (check on the pasta water and add the pasta and salt to your water, and cover pot)
5. Then add all beef mince on top of the pan, ‘hack’ it into small, bite-sized bits and mix with onions and veggies. Add more oregano or paprika if you like to add more flavor to the beef.
6. After 5 min frying, stir in your favorite pasta sauce (about 300-500 ml) and the red wine, cover and let simmer for as long as you’ve got time (the longer the better), but 5-7 min is all you need. Stir frequently.
7. Taste test and see if your sauce needs more acidity (a sip of balsamic vinegar or more red wine), or more sweetness (sugar or sundried tomatoes). BUT…
8. …whatever the sauce needs, ADD IT TO a blender jug, NOT to the sauce in the pan. Also, add the beef broth cube, the fresh garlic and that handful of basil leaves to the blender without turning it on. (check on your pasta, it should be al dente by now)
9. Now pour carefully all the mince sauce over the other ingredients into that blender jug, carefully close the lid (!), then pulse ten times. Or blend on medium power for 15-20 seconds to improve the texture, however, be careful not to blend it into a smoothie type sauce, we like some bits to chew on 😀
10. Spoon over your fresh cooked & drained pasta and add cheese & basil to your liking. Serve with a green salad, crunchy cucumber and a garlic balsamic dressing.
Tadaaaaa… my fast, shortcut bolognese! Let me know what you think!