- 125g pea & fava bean mince
- 1 onion
- 2 carrots
- 2 celery sticks
- 1 courgette
- 200g chestnut mushrooms
- 2 garlic cloves
- 690g passata
- 2 plum tomatoes
- A large handful of basil
- 20ml garlic extra virgin olive oil
- 360g spaghetti
- 1 ltr cold water for soaking, plus 150ml cold water
- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- A pinch of sugar (optional)
- 1.
Tip the pea and fava bean mince into a large bowl and pour in 1 ltr cold water. Set aside to soak. Peel and finely chop the onion. Trim, peel and dice the carrots. Trim and dice the celery sticks.
- 2.
Put a large pan on a medium-low heat and add 1 tbsp olive oil. Add the onion, carrots and celery. Season with salt and pepper. Pop a lid on the pan and fry for 8-10 mins, stirring occasionally, till the veg are glossy and starting to soften. Don’t let them colour too much – if they do, turn the heat down and add a few tbsp of water.
- 3.
Trim and coarsely grate the courgette. Tear or finely chop the mushrooms. Peel and grate or crush the garlic.
- 4.
Add the courgette, mushrooms and garlic to the pan. Stir well, season with a little more salt and pepper and pop the lid back on the pan. Fry for a further 8-10 mins, stirring occasionally, till tender.
- 5.
Drain the mince and stir it into the softened veg. Pour in the passata. Add 150ml water. Stir well. Cover with the lid and bring to the boil, then turn the heat down and simmer for 20 mins, stirring occasionally, till thickened.
- 6.
Meanwhile, fill and boil your kettle. Halve the plum tomatoes and scoop out the seeds. Pop the tomatoes in a food processor or blender. Add the basil, leaves and stalks. Pour in the garlic extra virgin olive oil. Add another 2 tbsp olive oil and a generous pinch of salt and pepper. Blitz to make a smooth sauce. No gadget? Finely chop or grate the tomatoes and finely chop the basil leaves and stalks. Stir them together with the olive oil and seasoning.
- 7.
Fill a large pan with hot water from the kettle, topping it up if necessary. Add a pinch of salt. Set on a high heat and bring to the boil. When the bolognese sauce has around 10 mins left to cook, add the spaghetti to the boiling water. Turn the heat down and simmer for 10 mins till the pasta is tender but still with a little bite. Drain.
- 8.
Taste the bolognese sauce and add a pinch more salt, pepper or a little sugar, if you think it needs it (remember the basil pistou also has salt and pepper in it). Add the drained spaghetti to the sauce and toss to coat. Divide the spaghetti bolognese between four warm bowls or plates. Drizzle over the basil pistou and serve.
- Tip
Perfect Seasoning:
How much salt and pepper you use in your cooking is entirely up to you. If you’re adding salt or pepper, it helps to add a little at every stage of cooking, rather than seasoning at the end. Using a little as you cook means you typically add less salt and pepper than you would if you added it all at the end. If you do add extra salt and pepper at the end, stir it in and let the sauce sit for at least 30 secs before tasting again – this gives the seasoning time to mingle with the other flavours. Tomato-based sauces often also benefit from a pinch of sugar, which can help mellow the tomatoes’ acidity. - Tip
Love Your Leftovers:
The spaghetti bolognese will keep for up to 3 days in the fridge. Divide the pasta and sauce between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. Keep the basil pistou in a separate tub for up to 3 days, or freeze in small portions in an ice cube tray. Defrost overnight before drizzling over your pasta (or adding to soups, stews and salads).