A really good spaghetti Bolognese from The Kitchen Diaries: A Year in the Kitchen with Nigel Slater (page 21) by Nigel Slater

  • bay leaves
  • minced beef
  • carrots
  • celery
  • Parmesan cheese
  • half and half cream
  • garlic
  • nutmeg
  • onions
  • pancetta
  • spaghetti pasta
  • mushrooms
  • red wine
  • stock
  • canned crushed tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • VineTomato on November 26, 2017

    Absolutely delious! It is the first meat bologanese I’ve made in 10 years - normally I’m a quorn and lentils spag Bol kind of person, but had this strange craving. I used white wine in place of the red (I heard that Mary Berry did it so it must be okay!). Very, very good but not as healthy as the quorn version!

  • Breadcrumbs on September 10, 2011

    p. 21 Guess what? Nigel was right, this truly was a really good spaghetti Bolognese . . . and the best part was how quickly it came together yet still managed to deliver big, complex flavours. Oh I know, I know, it’s not winter but there was a chill in the air on a rainy Sunday last week and this recipe just called to us . . . even though Nigel made it in January! A couple of notes on execution: I used the Cuisinart to finely chop the veggies for speed and ease and, I diced vs finely chopped the mushrooms as we prefer their meaty texture.I served this with spaghetti which I tossed in the Bolognese prior to serving w some fresh parmesan grated atop. I do believe that the stock plays a significant role in this dish and I happened to have some uber-rich veal stock on hand which I used. We thoroughly enjoyed Nigel’s Bolognese, it had well balanced flavours that were surprisingly deep given the short cooking time.This hit the spot on a cool, damp summer’s eve. Two forks up!

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