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Greg Cooks: Spaghetti Bolognese - Winter Edition

Discussion in 'Off Topic' started by Greg, Nov 9, 2014.

  1. Greg

    Greg MTB Rider Staff Member

    Another winter post ride favourite of mine is spagbol, its a classic filling meal that everyone loves, in the winter add a single chilli to add a little extra warm - with the size of the bolognese the chilli adds a tiny warm, dont worry its not like eating a Madras or anything! I used a home grown Fairy Lights chilli, which are medium heat.

    Spaghetti Bolognese - Winter Edition

    • 1 tbsp oilve oil.
    • 1 tbsp butter.
    • 500g lean minced beef.
    • 4 Rashers of Smoked Streaky Bacon, finely diced.
    • 2 Tins of Plum Tomatoes.
    • 6 Cherry Tomatoes - halved.
    • 1 small chillie - finely chopped.
    • 2 Onions - chopped.
    • 2 celery sticks - chopped.
    • 2 Carrots - halved length ways & chopped.
    • 2 Cloves of Garlic - finely chopped.
    • 2 tbsp tomato purée.
    • 1 Beef Stock Cube.
    • 2 Sprigs of Fresh Rosemary.
    • Handful of Fresh Basil, plus a few leaves each to serve.
    • 1 tsp Dried Oregano.
    • 2 Bay Leaves.
    • Sea Salt and Black Pepper.
    To Serve:
    • 50-100g Freshly grated Parmesan Cheese.
    • Spaghetti.
    • Warm buttered crusty bread.

    Feeds 4 very hungry mountain bikers with spaghetti and a little crusty bread for mopping up.


    I make this using a heavy bottomed frying pan and a cast iron casserole dish, a regular frying pan and heavy bottomed saucepan will do just fine.

    Warm the casserole dish on a hob. Add the cans of tomatoes, cherry tomatoes, tomato purée, oregano, bay leaves, basil, chilli, a good grind of salt & pepper and crumble in the stock cube and mix.

    Add the oil and butter to the pan, melt and add the celery, carrots, onions and garlic, give it a good mix around so all the veg is coated, add the rosemary and keep mixing until the onion starts to become transparent, transfer to the casserole dish.
    Fry the bacon in the pan until it starts to turn crisp, transfer to the casserole dish, brown the beef and add to the casserole dish. Give everything a nice mix around, bring to a fast simmer and then reduce the heat down to a gentle simmer on a low heat, put the lid on and let it simmer away for 1.5hrs. Mix from time to time to stop and sticking, after 1hr taste and if some more pepper/salt is needed then add.

    Serve over spaghetti topped with a few basil leaves and some parmesan cheese to taste. On the side warm crusty bread with real butter is an extra treat for ravenous MTBer to mop up the spagbol juices.

    IMG_3730.jpg Greg Cooks: Spaghetti Bolognese - Winter Edition

    2014-11-09 19.01.44.jpg Greg Cooks: Spaghetti Bolognese - Winter Edition
     

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