Spaghetti Bolognaise

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Ingredients

Pasta

  • 500g plain flour
  • 4 eggs
  • Water, if necessary

Simple Pasta Sauce

  • 2 tablespoons extra virgin olive oil 
  • 1 onion, roughly chopped
  • 2 cloves garlic, crushed
  • 2 sprigs fresh thyme
  • ¼ cup tomato paste 
  • ½ cup red wine
  • 500g beef mince
  • 1 x 700ml jar passata
  • ½ cup fresh basil, torn
  • Salt and freshly ground black pepper, to taste
  • Parmesan cheese and olive oil, to finish

Preparation: 15 minutes
Cooking time: 20 minutes
Serves: 3-4
Tools: Pasta Cutters 
Recipe Course: Main 

Method

  1. Insert the dough hook.
  2. Place flour and eggs into the bowl of your Kenwood Chef Sense kitchen machine.
  3. Place the unit on low speed (1-2). Allow to knead for 3-4 minutes or until the mixture has formed a dough and is soft to the touch. If the dough is dry, add a small amount of water. 
  4. Wrap tightly in plastic wrap. Set aside for 10 minutes. 
  5. Remove the dough hook and bowl. Set aside. 
  6. Insert the flat pasta roller into slow speed outlet. 
  7. Remove plastic wrap from pasta. Using the palm of your hand flatten the pasta dough until, roughly, 2cm thick. Lightly flour the dough. 
  8. Place the unit on low speed (1-2). Adjust the rollers to setting 1. Slowly introduce the pasta between the rollers. Roll the pasta through each pasta setting 2-3 times, or until the pasta is smooth with no ‘stretch marks’.
  9. Roll the pasta to setting 6 or 7.  Cut the pasta into manageable lengths. 
  10. Remove the flat pasta roller and attach the spaghetti cutter. 
  11. Place the unit on low speed (1-2). Slowly introduce the pasta between the rollers. As the pasta is cut, gently run fingers through the pasta to separate all of the strands. 
  12. Place pasta on a lightly floured surface. 
  13. Bring a large pot of water to the boil and add pasta. Cook for 3-4 minutes or until el dente.

Pasta Sauce

  1. Heat oil in a large frypan over medium heat. 
  2. Add onion, garlic and thyme to the pan. Cook for 5 minutes or until onion has softened. 
  3. Add tomato paste and cook for a further 2-3 minutes or until a dark golden colour. 
  4. Pour in the wine and reduce by half. 
  5. Add the mince to the pan and cook for 3-4 minutes or until browned. 
  6. Add passata and basil. Cook, stirring, for 15-20 minutes or until thickened. Season to taste with salt and pepper. 
  7. Serve over fresh pasta with a drizzle of olive oil and parmesan cheese. 

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