2 tablespoons high-quality olive oil
500 grams Beefabout 80-20
3-5 Anchovies
1 Can 300grams tomatoes
300mls Apple juice
3-4 Cloves Garlic
1 Whole Onion
4-6 leaves Basil
1 tsp Smoked Paprika
1 Bay leaf
Parsley (to garnish)
Salt & Pepper
Cheese of choice
Bolognese is one of those things dishes everyone knows about and has strong opinions on. It's almost never done well, and at least growing up was often my go to option on the kids menu.
I gravitated towards Bolognese because I kept thinking of the delicious plates I'd eat at "Romeo's" in Toorak road. The childish mistake was not remembering that not all Bolognese is equal, the one served at "Bobby's bistro" within Matthew flinders tavern , a local pub that had a kids play area and arcade machines adjacent to the pokies room, was not in the same league as the Italian restaurants I'd eat at with my father. He'd take me out for lunch or dinner at either Amiconi's in west Melbourne or our very special trips to Lygon street, (current favorites include DOC espresso and Donnini's).
The other big part of Bolognese which I've left out of this recipe is the cheese, you should enjoy this with cheese, the choice it up to you. I like the texture of melted cheddar clinging to the pasta, but I really like the sharpness and balance that comes with a sharp parmesan and other hard cheeses, experiment with this, enjoy a simple but delicious pasta and don't over complicate things
In a large pan heavy base pan or pot heat the olive oil
Throw the beef into the pot/pan in chunks (do not stir)
Add diced onion and garlic, and begin stirring once fragrant. (not stirring is to brown the beef)
As the beef browns but is not yet cooked, add anchovies(they should dissolve in the sauce)
Continue stirring, and reduce heat, add tomatoes
Pour the apple juice into the tomato can to wash out the excess paste
At this point, add the bay leaf, about 4-8 basil leaves, the smoked paprika, and salt and pepper
Simmer for about 30 minutes until reduced
Cook the pasta al dente add about ½ a ladle of pasta water to thicken, then stir the pasta through the sauce before serving immediately.