The perfect weeknight winter warmer
Barilla’s Bolognese sauce makes this week night winter warmer that much simpler.
Nothing screams winter comfort food to me more than a dish of spaghetti alla Bolognese. This infamous pasta sauce originates from Bologna, Italy and could be regarded as the quintessential pasta sauce recipe. Bolognese sauce is also used in a number of Italian pasta dishes from Lasagne to Pasta al Forno and is enjoyed all over the world. Like many popular Italian dishes, there are variations. Some people will strictly use onion, garlic and mince for their tomato sauce while others may experiment with different meats and even add celery and carrot as well. The reasons for variations in the bolognese sauce preparation would be based on a number of social, geographical and economic factors.
Considering how time poor we are in today’s day and age, the team at Barilla are now stocking a simple Bolognese sauce which is the perfect base for a quick weeknight dinner. Barilla’s Bolognese sauce contains 100% Italian tomatoes and no added preservatives and expertly blends tomatoes with the simple flavours of onion, carrots, garlic and basil. All you have to do is add a meat of your choice. Seeing as it’s winter and we have been busy making our annual Italian sausages, I’ve chosen to reserve some pork sausage mince for my bolognese sauce. If you don’t make your own sausages head to a local Italian butcher, remove them from the casings and add them to the sauce with some beef mince.
2 tablespoons of extra virgin olive oil
150g of lean beef mince
200g of Italian pork sausage, removed from casings
1/3 cup red wine
1 x 400g jar of Barilla Bolognese Sauce
1 tablespoon dried Italian herbs
500g Barilla Spaghetti no 5
¼ cup finely chopped basil leaves
Grated baked ricotta or Parmiggiano Reggiano to serve
- Heat olive oil in a medium sized saucepan over medium heat, add beef mince and Italian pork sausage mince. Cook until the meat has browned.
- Add wine and allow it to evaporate, then add Barilla Bolognese sauce and dried Italian herbs. season to taste and leave the sauce to simmer.
- Bring a large saucepan of salted water to the boil (Barilla recommend 7g of salt to 1l of water). Add the spaghetti and cook for 8 minutes, stirring occasionally so the spaghetti does not stick together.
- Drain the spaghetti and add to the sauce. Remove from the heat and stir in the basil leaves.
- Garnish spaghetti with grated baked ricotta or parmiggiano Reggiano cheese and serve immediately.