As heard on the Brendan O'Connor Show on RTÉ Radio 1.
Ingredients
Serves 8–12
There's no doubt that making an authentic Bolognese can take a bit of time, which is why I’ll always
make a large quantity so that I can freeze it in smaller batches. It’s perfect for making in a slow
cooker, as it really draws off the flavour and makes the meat incredibly tender.
Cooking time: 30 mins + soaking overnight (8.5 hours)
- 225g (8oz) dried butter beans
- 2 tbsp rapeseed oil
- 2 onions, finely chopped
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 200g (7oz) mushrooms, finely diced
- 350g (12oz) lean minced beef
- 350g (12oz) lean minced pork
- 300ml (½ pint) red wine
- 2 × 400g (14oz) tins of Italian whole plum tomatoes
- 1 bouquet garni (bay leaf, thyme, rosemary, sage)
- about 600ml (1 pint) chicken stock (from a cube is fine)
- 675–900g (1½–2lb) spaghetti
- sea salt and freshly ground black pepper
To Serve:
- Freshly shaved Parmesan cheese
Method
- Soak the beans in plenty of cold water overnight, then drain. Preheat your slow cooker according to
- the manufacturer's instructions.
- If your slow cooker has a sauté option, you can use this; if not, use a large sauté pan on the hob over a medium heat. Heat the oil, then add the onions, carrots, celery and mushrooms.
- Cook for 8–10 minutes, stirring occasionally, until the vegetables have softened and taken on a little colour. Add the minced beef and pork and mix until well combined, then sauté until well browned, breaking up any lumps with a wooden spoon.
- Deglaze the pan with a little of the red wine, scraping the bottom of the pan to remove any browned bits. Pour in the remaining wine along with the plum tomatoes and break them up using a wooden spoon.
- Place in the slow cooker (if you have used a separate pan), including the juices. Add the butter beans and
- bouquet garni and season with salt and pepper.
- Pour in the stock, stirring to combine. Cover and cook on low for 8 hours, until the meat and beans are meltingly tender. When ready to serve, cook the spaghetti in a pan of boiling salted water for 10–12 minutes, until al dente (tender but still with a little bite).
- Add to the ragù, tossing until well combined, then divide between warmed bowls.
- Scatter over the Parmesan shavings and add a good grinding of black pepper to serve.
