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Recipe – Heston Blumenthal’s Perfect Spaghetti Bolognese
MONITOR MUNCHER'S BLOG34Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 125 mL extra-virgin olive oil (Comment: This is the original quantity. Didn’t double this because it seemed like heaps)
- 500 grams oxtails
- 500 grams pork shoulder (cut into 1cm cubes, Comment: I used pork loin as my butcher didn’t sell shoulder in less than 2kg bits)
- 750 mL chardonnay (oaked)
- 2 star anise (– broken & tied muslin with twine)
- 4 onions (large, about 900g, finely sliced)
- 4 cloves garlic
- 4 onions (large, about 450g, finely diced)
- 6 large carrots (about 800g, finely diced)
- 6 celery stalks (about 250g, finely diced)
- 500 mL whole milk
- 1,950 grams tomatoes (ripe)
- 2 tsp. salt
- 100 mL extra-virgin olive oil (Comment: This is half the original quantity. I didn’t double this, I actually halved it as I thought it’d be too much – I would recommend you use the required amount because the tomato oil afterwards is fantastic)
- 6 cloves garlic
- 2 onion (large, about 450g, finely diced)
- 2 tsp. coriander seeds
- 2 star anise
- 6 cloves
- 10 drops tabasco
- 10 drops Thai fish sauce
- 4 tsp. worcestershire sauce
- 2 Tbsp. tomato ketchup (heaped)
- 60 mL sherry vinegar (Comment: I couldn’t find Spanish vinagre de Jerez so French had to do)
- 1 bouquet garni (consisting of 14 sprigs of fresh thyme and 2 fresh bay leaf, Comment: I used dried bayleaf)
- 1 batch compote (tomato)
- 100 grams spaghetti (good quality, per person, Comment: I didn’t use spaghetti because I couldn’t find one with the rough edges that I wanted)
- sherry vinegar (to taste)
- Parmesan cheese (Parmigiano Reggiano)
- 1 bouquet garni (in a sheet of leek, wrap 12 tarragon leaves, 8 sprigs of parsley and the leaves from the top of a bunch of celery –, Comment: I forgot the leek, it sat in my fridge forlorn)
- unsalted butter
- extra-virgin olive oil
- salt
- freshly ground black pepper
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