George Calombaris’ Spaghetti Bolognese

Name: Spaghetti Bolognese
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 150 g butter (soft); 5 sheets seaweed; 1 tbsp sesame seeds; Pinch salt; 500 g Beef (mince); 2 carrots; 1 brown onion; 2 garlic (small pieces); 2 tins tomatoes (crushed); 100 g tomato paste; Packet of your favourite dried pasta (approx 500g, check packs for portion sizes); Sea salt; Anchovy oil (to taste); Parmigiano (to serve, to taste)

George Calombarisʼ Spaghetti Bolognese recipe tastes incredible. See ingredients & method below.

The secret to bolognese is time. Take. Your. Time.

This bolognese sauce is the simple, comforting bolognese sauce we all know and love. But it includes a little secret ingredient - seaweed butter. Once you give it a go, you’ll never want to have bolognese without it again. ... More

cook

yield

Pairs with

Vermentino

Barbera

Ingredients

Seaweed Butter

150 g butter (soft)
5 sheets seaweed
1 tbsp sesame seeds
Pinch salt

Bolognese

500 g Beef (mince)
2 carrots
1 brown onion
2 garlic (small pieces)
2 tins tomatoes (crushed)
100 g tomato paste
Packet of your favourite dried pasta (approx 500g, check packs for portion sizes)
Sea salt
Anchovy oil (to taste)
Parmigiano (to serve, to taste)

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Method

Tips

Seaweed Butter

Roughly cut the seaweed sheets into small pieces. Place the chopped seaweed sheets in a blender.
Add the soft butter to the blender, along with 1 tablespoon of sesame seeds and a pinch of salt. Blend until the ingredients are combined.
Lay a sheet of baking paper down on a flat surface. Take the seaweed butter out of the blender and place it on the sheet of baking paper, making a long, skinny log of the butter.
Roll up the log of butter on the baking paper until it is covered.
Place the butter into the fridge or freezer. As you need it, take a slice of butter off the log to add it to your meals!

Bolognese Sauce

Take the root off the carrot and peel them. Peel the skin off the onion and the garlic cloves.
Grate the carrots and the onion. Crush the garlic.
Set a large saucepan on heat. Put a generous amount of olive oil into the saucepan. Crumble the mince into the saucepan and begin to fry off the meat.
Add a generous pinch of salt, anchovy oil, carrot, onion and garlic to the mince. Stir continuously.
Add two tins of tomatoes and the tomato paste to the saucepan.
Keep the saucepan on low heat and let the bolognese sauce braise for 1 hour (stretch it out to 1 hour and 30 minutes if time allows).
Stir in the seaweed butter and take off the heat.
In a saucepan, bring water to a boil. Add in your favourite pasta. Once the pasta is cooked, strain it thoroughly.
Mix the bolognese sauce through the pasta and place in a bowl to serve. Top with Parmigiano and olive oil.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

George Calombaris’ Spaghetti Bolognese

George Calombarisʼ Spaghetti Bolognese recipe tastes incredible. See ingredients & method below.

The secret to bolognese is time. Take. Your. Time.

cook

yield

Pairs with

Vermentino

Barbera

Ingredients

Seaweed Butter

150 g butter (soft)
5 sheets seaweed
1 tbsp sesame seeds
Pinch salt

Bolognese

500 g Beef (mince)
2 carrots
1 brown onion
2 garlic (small pieces)
2 tins tomatoes (crushed)
100 g tomato paste
Packet of your favourite dried pasta (approx 500g, check packs for portion sizes)
Sea salt
Anchovy oil (to taste)
Parmigiano (to serve, to taste)

Method

Seaweed Butter

Roughly cut the seaweed sheets into small pieces. Place the chopped seaweed sheets in a blender.
Add the soft butter to the blender, along with 1 tablespoon of sesame seeds and a pinch of salt. Blend until the ingredients are combined.
Lay a sheet of baking paper down on a flat surface. Take the seaweed butter out of the blender and place it on the sheet of baking paper, making a long, skinny log of the butter.
Roll up the log of butter on the baking paper until it is covered.
Place the butter into the fridge or freezer. As you need it, take a slice of butter off the log to add it to your meals!

Bolognese Sauce

Take the root off the carrot and peel them. Peel the skin off the onion and the garlic cloves.
Grate the carrots and the onion. Crush the garlic.
Set a large saucepan on heat. Put a generous amount of olive oil into the saucepan. Crumble the mince into the saucepan and begin to fry off the meat.
Add a generous pinch of salt, anchovy oil, carrot, onion and garlic to the mince. Stir continuously.
Add two tins of tomatoes and the tomato paste to the saucepan.
Keep the saucepan on low heat and let the bolognese sauce braise for 1 hour (stretch it out to 1 hour and 30 minutes if time allows).
Stir in the seaweed butter and take off the heat.
In a saucepan, bring water to a boil. Add in your favourite pasta. Once the pasta is cooked, strain it thoroughly.
Mix the bolognese sauce through the pasta and place in a bowl to serve. Top with Parmigiano and olive oil.

Tips

Make the bolognese in advance. Cook up a batch and let it cool down, then put it in zip lock bags in portions and place it into the freezer. Date the zip lock bags. Grab a serving whenever you need it.