Secret Ingredient Spaghetti Bolognese (Print-Friendly Version)
A quick and rich spaghetti bolognese with hidden twists, ideal for weeknights and loaded with savory comfort.
# Ingredients:
→ Pasta
01 -
400 g dried spaghetti
→ Sauce
02 -
1 tablespoon olive oil
03 -
500 g beef mince
04 -
3 cloves garlic, minced
05 -
1 onion, finely chopped
06 -
1 tablespoon smoked paprika
07 -
1 teaspoon fennel seeds
08 -
0.5 teaspoon chilli flakes
09 -
0.5 cup dried mushrooms, finely chopped
10 -
1 cup dry red wine
11 -
0.5 cup tomato paste
12 -
400 g can diced tomatoes
13 -
1 cup beef bone broth or stock
14 -
1 teaspoon fresh rosemary, chopped
15 -
1 tablespoon fresh thyme, chopped
16 -
2 fresh bay leaves
17 -
1 heaped dessert spoon sour cream
18 -
0.5 cup grated parmesan cheese
19 -
0.5 teaspoon salt
20 -
0.5 teaspoon cracked black pepper
21 -
extra grated parmesan, to serve
# Steps:
01 -
Heat olive oil in a large pan over medium-high heat. Sauté the onion and garlic for 4–5 minutes until softened.
02 -
Season beef mince with salt and pepper. Increase heat to high, add to the pan, and cook until browned.
03 -
Stir in the fennel seeds, smoked paprika, and chilli flakes. Pour in red wine and cook for 1 minute to deglaze.
04 -
Add tomato paste, diced tomatoes, chopped herbs, dried mushrooms, and beef stock. Bring to a simmer and cook for 15 minutes.
05 -
Stir in sour cream and grated parmesan, ensuring the cheese melts into the sauce.
06 -
Meanwhile, bring a large pot of salted water to the boil. Cook spaghetti according to packet instructions until al dente. Reserve 0.5 cup of pasta water and drain.
07 -
Add cooked spaghetti and reserved pasta water to the sauce. Toss thoroughly to coat the pasta. Taste and adjust seasoning as needed.
08 -
Divide pasta among bowls and generously top with extra grated parmesan.
# Notes & Tips:
01 -
For a robust flavour, use a mix of dried porcini and shiitake mushrooms. The addition of sour cream is the secret ingredient giving the sauce its signature richness.