Spaghetti bolognese is simple yet delicious, which makes it a favourite in many homes across the nation. The pasta dish can be quickly made with minced beef, tomato sauce, vegetables, and some seasonings to give it flavour. While cooking it is straightforward, some things can be adjusted in the regular method to make the dinnertime favourite taste even better.
According to the blog mumset, when it comes to making your spaghetti bolognese taste even better, the first step is all about mastering the art of the perfect mince, and while the majority of people would just fry it until its brown, the blogging mums shared a tip they learned from renowned chef, Tom Kerridge, that is a complete game-changer.
They wrote: “Roast your mince in the oven until very brown and almost crunchy before adding it to your sauce. This removes excess water which is then replaced by your tasty sauce flavours. Tom Kerridge – that boy really knows his stuff.”
According to Tom Kerridge’s recipe on BBC Food, the chef roasts the mince in the oven for 35 to 60 minutes, “until completely crisp and golden-brown.”
He explains that cooking the mince this way “intensifies the flavour and helps it to absorb the sauce ingredients”. While frying your mince might seem quicker, who wouldn’t want to enhance the taste of their spag bol? The simple change will take your recipe from good to restaurant quality.
The chef also advises buying the best quality beef mince you can afford, adding that sometimes it can even work out cheaper to choose a piece of meat at the butchers and ask them to mince it for you.
When it comes to preparing your spaghetti, avoid breaking it into shorter strands. Instead, wait until it is submerged and the ends have softened, then you can push the rest of the pasta under the boiling water. Give it a stir with a wooden spoon until the water returns to the boil in order to prevent any clumbing.
So, the next time you plan to make spaghetti bolognese for dinner, and cooking the mince skip the frying pan and head straight for your oven instead.