Herbs and Spices for the Perfect Spaghetti Bolognese

Creating the perfect spaghetti bolognese is all about the quality of ingredients and the right blend of herbs and spices. Despite the different variations, the authentic Bolognese inglese stands out with its rich meaty flavor and traditional spices. Let's dive into the secrets to crafting this classic Italian dish.

Understanding the Sauce Varieties

When it comes to Worcestershire sauce, Italian herbs mixed with a few drops of pepper sauce are a popular choice. This blend enhances the overall flavor without overpowering the other ingredients, adding a subtle aromatic touch.

There are three main types of sauces: Italian, Student, and Bolognese inglese. Interestingly, the third one, Bolognese inglese, closely aligns with the authentic Bolognese recipe from Bologna, Italy. Here’s what sets it apart:

The True Bolognese

Bolognese inglese is a rich meat sauce made with finely ground beef, pork, and parma ham (or dry-cured bacon) along with minced vegetables like celery and red capsicum. Alliums such as minced garlic and shallots, or red onions, add depth, along with liquid from passata and decent dry white wine. Herbs like basil, fennel frond, oregano, and spices like cinnamon, nutmeg, mace, and fennel seed, contribute to the nuanced flavor profile.

Enhancing Your Soffrito

The soffrito is the backbone of any authentic bolognese sauce. It's a mixture of finely chopped onions, celery, and carrot, lightly sweated in olive oil until aromatic. You can add pancetta or guanciale for even more depth. Season it with sea salt, ground black pepper, dry thyme (which many purists hesitate to use, perhaps due to its pungency), bay leaves, and freshly chopped parsley. A few flakes of chilli, like espélette, or ancho, also work well to give the dish a smoky or a bit of zing.

Preparing the Soffrito and Bolognese Sauce

Begin by preparing the soffrito. Gently cook it in olive oil for an hour until it develops a rich, aromatic flavor. Add your ground meat – a mixture of seasoned minced beef and pork – and fry until evenly browned. Once cooked, mix the meat into the soffrito. Season with salt and pepper. Incorporate a couple of large dollops of tomato purée and add good quality beef or chicken stock. Transfer the mixture to a slow oven at 150°C or place it in a slow cooker for extended cooking.

Finishing Touches and Serving Suggestions

Let the sauce simmer and develop its flavors for hours. You can add other ingredients later for gilding the lily, such as tinned tomatoes, basil, mushrooms, and aubergine. Serve the bolognese over long pasta like spaghetti, spaghettone, linguine, or tagliatelle. Boil the pasta in lots of very salty water until al dente, reserving some pasta water. Drain the pasta and add a couple of tablespoons of the pasta water to the sauce. Gently mix the pasta into the sauce until it’s well coated.

Dish it up into bowls and garnish with freshly chopped parsley and grated Parmesan. Don't forget to serve with a generous sprinkling of black pepper. Now, let's make this classic dish our culinary masterpiece!