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{{#seo:
|title=Spaghetti Bolognese (Nik and Edwina) a beef recipe
|titlemode=replace
|keywords=#parsley #butter #beefstock #mushrooms #garlic #fry #pork #buttonmushrooms #mincedbeef #wine #dried
|hashtagrev=032020
|description=The variation comes courtesy of Nik & Edwina's cookbook in Sydenham.
}}

The variation comes courtesy of [[Nik & Edwina's cookbook|nik & edwina's cookbook]].

To quote Nik, ''I think'' - "After years of experimentation, Nik arrived at this, his favourite way of making spag bol. It's quite a soupy version, with a rich winey flavour"
This [[Freeze|freeze]]s really well, so make the lot and freeze what you don't eat.
{{recipesummary
|TotalCalories = 3408
|PortionCalories = 568
|DatePublished=25th October 2012
|Author=Chef
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 1 hour 45 minutes
|PrepTime = 15 minutes
|CookTime = 1 hour 30 minutes
|Image = [[Image:Spaghetti Bolognese (Nik and Edwina) recipe.jpg|middle|none|alt=Electus]]

}}
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Ten years on, Nick!''

4/5

I wonder how you're doing now?

 [[User:Chef|Jerry]] 
</tr></td>
</table>
[[Image:Spaghetti Bolognese simmering.jpg|thumb|300px|right|Simmer for 1 hour]]
{{RecipeIngredients
| 1 kg good quality very lean [[Minced beef|minced beef]], or 500g very lean [[Minced|minced]] [[Beef|beef]] and 500g very lean minced [[Pork|pork]]
| 1 tablespoon of [[butter]]
| 1 tablespoon of [[olive oil]]
| 1 large [[Onion|onion]]
| 1 [[Clove|clove]] [[Garlic|garlic]] or to taste.
| 250g chopped [[Button mushrooms|button mushrooms]], or 6 finely chopped [[Dried|dried]] [[Porcini|porcini]] [[Mushrooms|mushrooms]] or [[shiitake mushrooms]] soaked in [[Milk|milk]] for 20 minutes
| 2.5 tablespoons of [[Plain flour|plain flour]]
| 1 ½ tins of [[Tomatoes|tomatoes]]
| 300mls good [[Red wine|red wine]]
| 200mls [[Beef Stock|beef stock]]
| 2 tablespoons [[tomato purée]]
| 2 tablespoons chopped curly leaf [[Parsley|parsley]] (other [[Herbs|herbs]] can be added)
| [[Sea salt]] and freshly ground [[black pepper]]
}}
===Method===

{{RecipeMethod
| Gently [[Fry|fry]] [[Onions|onions]] and [[Garlic|garlic]] in [[Oil|oil]] and [[Butter|butter]] for 10 minutes until melting
| Add [[Mince|mince]] slowly, turning and stirring gently until cooked thoroughly, keeping the mixture dry
| Add [[Mushrooms|mushrooms]] and cook till soft
| Mix in [[Flour|flour]] and cook through for a minute or so
| Add tomatoes, salt and pepper, ¾ of the [[Parsley|parsley]] and the [[tomato purée]] , and stir well. Cook for 3 - 4 minutes. Add [[Wine|wine]] and [[Beef Stock|beef stock]], cover wth a lid and [[Simmer|simmer]] very gently for 60 minutes, checking every now and then to make sure it's not catching. The [[Sauce|sauce]] should still be fairly liquid at the end of cooking
| Serve with [[Spaghetti|spaghetti]], more chopped [[Parsley|parsley]], and [[Parmesan]]
}}
===Chef's notes===
The only change I would make to this recipe is to add a [[Bay leaf|bay leaf]] while [[Simmering|simmering]] and to garnish with plenty of chopped fresh [[Basil|basil]].
===Chef's notes===
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{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Italian recipes]]
[[Category:Main courses]]
[[Category:Beef recipes]]
[[Category:Meat recipes]]
[[Category:Pasta recipes]]
[[Category:Pork recipes]]
[[Category:Cooking with wine]]
[[Category:Nik and Edwina's Cookbook recipes]]
[[Category:Recipes from other sites]]
[[Category:Boiled or simmered]][[Category:Pan fried]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/parsley|#parsley]] [[Special:Search/butter|#butter]] [[Special:Search/beefstock|#beefstock]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/garlic|#garlic]] [[Special:Search/fry|#fry]] [[Special:Search/pork|#pork]] [[Special:Search/buttonmushrooms|#buttonmushrooms]] [[Special:Search/mincedbeef|#mincedbeef]] [[Special:Search/wine|#wine]] [[Special:Search/dried|#dried]]
</code>

Spaghetti Bolognese (Nik and Edwina) - Revision history

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