Bolognaise – the mother of all comfort foods
Hello there, I have been expecting you.
So, I have decided that keeping things formal on this blog – is not my thing…honestly it would be too boring and why would even wanna read things you can google anyway?! So with each recipe comes a little story or some thoughts that goes well with the dish – enjoy.
There are some serious things I need to say, and it goes something like this: I LOVE COMFORT FOOD!
Yes! I said it, It’s true – I really do. And one of the dishes that I basically grew up on as a child was spaghetti bolognaise. I loved loved loved it. I could eat it every day, for breakfast, lunch and dinner. – I know, it’s a little monotonous – but hey, I managed to grow to 172,5 cm, sustaining mainly on this dish.
My dad was a really great cook, and he would experiment with everything he cooked. When I was a child – I was not down with that. I didn’t want any “funky” vegetables mixed in with the tomato sauce (pureed obviously) no fancy fresh herb, no nothing. So my mom became the ultimate bolognaise making lady, she didn’t have the urge to experiment, she just made it, like I liked it.
We named it:
“The girls spaghetti sauce”
This was the no bull shit dinner – and it was perfect!
Other than the fact that it was just perfect in it self, bolognaise cold turn in to many magical dishes the day after; Lasagna, stuffed pepper fruits with rice and more spaghetti bolognaise – endless combinations in my eyes as a child. I love the two for one, where one dish becomes another – minimizes food waste and prep and cooking time in the kitchen. More of those type meals… It will be a theme om my blog the 2 for 1.
In my grown life I still love this meal, but now I have added an extra layer of vegetables to it, I have ditched the pasta for my self and now it becomes almost like a fresh veggie stew – it is delicious and it calls for unheard of amounts of shredded parmesan.
In my work as a chef over the years I have also come to the conclusion, it’s a winner for staff meal, it’s a winner at the tour de France, it’s a winner in the middle of the south pacific – There is just a reason to why it is the ultimate comfort food, EVERYONE LOVES IT! And I’m pretty sure it reminds most people of their childhood somehow.
But, enough from me – The recipe is underneath.
Big hugs Hannah
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Now check out the recipe underneath.
Bolognaise – The mother of all comfort food dishes.
Serves 4-6 – active prep time 15 min – cooking time 30 min.
500 G MINCED BEEF OR VEAL
4 TBSP OLIVE OIL
5 CLOVES GARLIC
1⁄2 BUNCH THYME
3 SPRIGS ROSEMARY
1 TBSP DRIED OREGANO
1 TBSP HONEY
100 ML BALSAMIC VINEGAR
70 G CONCENTRATED TOMATO PURÉE
3 CANS PEELED TOMATOES
3 BAY LEAVES
2 STAR ANISE SALT AND FRESHLY GROUND BLACK PEPPER
Peel and chop the shallots and garlic. Rinse and drain the thyme and rosemary. Brown the meat in olive oil over high heat, season with salt and set aside.
In a thick-bottomed saucepan, sauté the shallots, garlic, thyme, rosemary and oregano in olive oil. Stir until the shallots are tender but have not taken any colour. Add the honey. When the honey starts to bubble, add the vinegar and reduce by half.
Stir in the tomato purée and bring to an even heat. Add the browned meat, peeled tomatoes, bay leaves and star anise. Quickly bring to a boil, cover, reduce the heat and simmer for 30 minutes.
Remove the thyme, rosemary and star anise and season with salt, pepper and balsamic vinegar.
Serve with freshly cooked pasta and parmesan.