Classic Spaghetti Bolognese with Red Gold Concentrate
This rich, savoury spaghetti bolognese uses Red Gold Concentrate as the tomato, onion and garlic base. Browning the mince properly and allowing the sauce to simmer gives it the deep flavour of a traditional family bolognese, with less chopping and preparation.
Serves: 4 to 5
Preparation time: 10 minutes
Cooking time: 45 to 55 minutes
Ingredients
For the bolognese sauce
- 15 ml olive oil
- 500 g beef mince
- 1 medium carrot, finely grated
- 1 celery stalk, finely chopped
- 75 ml Red Gold Concentrate
- 200 ml beef stock
- 125 ml full-cream milk
- 5 ml Worcestershire sauce
- 5 ml dried oregano
- 2.5 ml dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For serving
- 300 g to 350 g spaghetti
- Grated Parmesan, mature cheddar or hard Italian-style cheese
- Fresh parsley or basil, optional
Method
1. Brown the mince
Heat the olive oil in a large frying pan or heavy-based saucepan over medium-high heat.
Add the beef mince and spread it across the pan. Leave it undisturbed for about 2 minutes so that it can begin to brown.
Break the mince apart with a wooden spoon and continue cooking for 6 to 8 minutes, until it is well browned and most of the liquid has evaporated.
Proper browning gives the finished sauce a deeper, meatier flavour.
2. Add the vegetables
Add the grated carrot and chopped celery.
Cook for 4 to 5 minutes, stirring regularly, until the vegetables begin to soften.
There is no need to add onion or garlic because both are already included in Red Gold Concentrate.
3. Add the Red Gold Concentrate
Reduce the heat to medium.
Add the Red Gold Concentrate and stir it thoroughly through the mince and vegetables.
Cook for 1 to 2 minutes, stirring continuously, so that the concentrate coats the meat and its flame-roasted tomato flavour develops.
4. Build the sauce
Pour in the beef stock and stir well, scraping any browned pieces from the bottom of the pan.
Add the milk, Worcestershire sauce, oregano, thyme and bay leaf.
Season lightly with salt and black pepper.
5. Simmer the bolognese
Bring the sauce to a gentle simmer.
Reduce the heat to low and simmer uncovered for 35 to 45 minutes, stirring occasionally.
The sauce should gradually thicken and cling to the mince. Add a small splash of water or stock if it becomes too thick before the cooking time is complete.
Taste and adjust the seasoning before serving.
Remove the bay leaf.
6. Cook the spaghetti
While the sauce is simmering, bring a large pot of salted water to the boil.
Add the spaghetti and cook according to the packet instructions until al dente.
Before draining, reserve about 125 ml of the pasta cooking water.
Drain the spaghetti without rinsing it.
7. Combine and serve
Add the drained spaghetti to the bolognese sauce.
Add 30 to 60 ml of the reserved pasta water and toss over low heat for 1 to 2 minutes, until the sauce coats the spaghetti evenly.
Alternatively, divide the spaghetti between serving bowls and spoon the bolognese sauce over the top.
Serve with grated cheese and fresh parsley or basil, if using.
Why Add Milk?
The milk softens the acidity of the tomato and gives the sauce a smoother, more rounded flavour.
It should blend into the sauce during cooking and should not make the bolognese taste creamy.
Cooking Tips
Brown the mince properly
Use a wide pan and allow the mince to brown before stirring too much. If the pan is overcrowded, the mince may steam instead of developing colour.
Grate the carrot finely
Finely grated carrot softens into the sauce and adds gentle sweetness without making the bolognese taste like a vegetable sauce.
Add stock gradually if necessary
Red Gold Concentrate gives the sauce body, so it is better to begin with less stock and add a little more only if needed.
Use pasta water to finish the dish
The starch in the reserved pasta water helps the sauce stick to the spaghetti and creates a smoother finish.
Make-Ahead and Storage
- The bolognese sauce can be prepared up to two days ahead and stored in a sealed container in the refrigerator.
- Reheat it slowly in a saucepan, adding a small amount of water or stock if the sauce has thickened.
- The sauce can also be frozen for up to three months. Allow it to cool completely before freezing.
Optional Variations
Beef and pork bolognese
Replace 200 g of the beef mince with pork mince for a softer, richer sauce.
Mushroom bolognese
Add 200 g finely chopped mushrooms after browning the mince. Cook until most of their moisture has evaporated before adding the carrot, celery and Red Gold Concentrate.
Extra vegetable bolognese
Add one finely chopped baby marrow with the carrot and celery.
Faster version
Increase the Red Gold Concentrate to 80 ml and reduce the beef stock to 150 ml.
Simmer uncovered for about 20 to 25 minutes. The flavour will be lighter than the slow-simmered version, but it works well for a quicker family meal.