Spaghetti Bolognese

Happy Christmas folks! Part of my present from Mark this year was a fabulous signed copy of The Kitchen Diaries by Nigel Slater. If you’re not familiar with it, it’s basically a diary of what Nigel cooked for a year – it’s like a set of recipes for what’s in season, but more granular than that.

It may be December, but this recipe comes from the January section of the book. It’s a simple bolognese using nothing particularly unusual – carrots, garlic, onion, celery, pancetta, mince, bay leaf, chopped tomatoes and vegetable stock. It’s seasoned with salt, pepper and nutmeg.

What makes it different is the amount of time spent cooking… it simmers for a good hour (Nigel even suggest pushing that to 1 1/2 hours), and then adding some cream or full fat milk and simmering for another 20 minutes. The end result is sublime… far richer and smoother flavours than any other bolognese or ragu I’ve ever made.

If this first chapter of The Kitchen Diaries is anything to go by, we’re in for some tasty treats in 2016.