So, let’s just get this out of the way: this isn’t technically Spaghetti Bolognese. The Italien Classic is built over a base of carrot and onion (called a soffritto) whereas this is essentially spaghetti with minced beef in tomato sauce. I’m glad we got that out of the way.
The sauce was part of a Jamie Oliver recipe, a base for griddled polenta, chicken, mushrooms and asparagus. Dried porcini mushrooms are hydrated in boiled water and liquidised with whole tomatoes, basil and garlic. We substituted dried chilli flakes for the half fresh chilli pepper recommended by Jamie.
Although a glug of red wine was added to the pan, we resisted the urge to add any Britalien touches like a splash of Worcestershire sauce. The result was fine, but in spite of the Earthy porcini element of the sauce it was lacking depth. I guess, because it wasn’t built over a soffritto. But remember, this isn’t actually Spag Bol!