This is one of my most comforting comfort foods, Spaghetti Bolognese. When I have a little time on my hand, typically a Sunday, I find myself craving the time and effort it takes to perfect this sauce. I’m sure my “Nonna” would be impressed with this attempt. It truly is a special meal.
- 2 Tbsp extra virgin olive oil
- 1 onion, quartered
- 2 celery stalks, rough chopped
- 2 carrots, rough chopped
- 3 cloves garlic, smashed and peeled
- 1 can San Marzano tomatoes
- 1 can tomato paste
- 1 1/2 lbs ground pork
- 1 Tbsp fresh thyme
- 1 Tbsp sugar, optional**
- Coarse sea salt
- Freshly cracked black pepper
- Parmesan cheese, grated
In a large Dutch oven or sauce pan with a heavy bottom, heat Evoo on medium heat. Add the ground pork to the hot oil – let the pork alone for a few minutes in order to brown thoroughly. Then toss with a wooden spoon. In a food processor, blitz up onion, celery, carrot and garlic until finely chopped. Add this mixture to the ground meat, and sweat until fragrant and soft.
Add in the tomatoes, squishing them with a wooden spoon, and then add in tomato paste. Toss in the fresh thyme. Bring to a boil, and reduce heat to simmer for 2 hours, stirring periodically. The sauce will have reduced. Taste and season accordingly.
**Sometimes I find my tomatoes to be a bit acidic – if you find your sauce a little too acidic after the simmer time, add in a Tbsp of sugar.
Serve over your favourite pasta with a good sprinkle of Parmesan cheese, a cracking of black pepper, and a drizzle of good quality extra virgin olive oil. Don’t forget a big bold bottle of Chianti to finish you off. 🙂