Spaghetti Bolognese with English Stew Twist

December 14, 2019
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  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 4
Author Notes

This is a wonderful recipe based predominantly on an Italian Bolognese, however with the addition of flour and jam the sauce takes on a uniquely thick and rich flavour reminiscent of an English stew. The first recipe taught to me by my mother, this quick Bolognese-fusion recipe has been popular with my friends and family as long as I can remember! —Hazzer J

What You'll Need
  • 1 Medium onion
  • 1 Medium onion, diced
  • 2 Cloves of garlic
  • 500 grams Minced beef
  • 1 tablespoon Plain flour
  • 1 Beef stock cube
  • 500 grams Passata
  • 1 Glass of red wine
  • 1 tablespoon Raspberry conserve jam
  1. Melt a knob of butter (or splash of preferred oil) in a large saucepan over medium heat.
  2. Add onions and sweat for five minutes, then add garlic and cook for another two.
  3. Tip the minced beef on top and add the tablespoon of flour. Mix it into the meat and the onions, allowing the fat to absorb the flour.
  4. Crumble or pour the beef stock into the mix and cook for another minute or two.
  5. Pour passata and red wine in and mix thoroughly.
  6. Once passata is heated, add a dollop of raspberry conserve jam into the mix and stir in.
  7. Add pepper to taste and then leave to simmer for about 30 minutes.
  8. Cook preferred pasta and serve with a generous dollop of the Bolognese and cover in grated Parmesan.

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