For a number of years now I've avoided ordering Spaghetti bolognese, perhaps for the same reason I tend not to order Pino Grigio in bars. The reason being that I'm a snob who wants to make different and exotic choices when he dines and drinks and ultimately avoid looking like a pleb.
Well no more, because now it seems I'm entering the time in my life where I don't care if I look a pleb or not. I like Spag bol and I'm going to damn well order it when I please. With a glass of Pino Grigio if I fancy and mock me if you will , I don't care.
For the meat
Braise both meats in chicken stock with a few time sprigs and some crushed garlic either on a low oven setting (say 80- 90 degrees for up to 10 or 12 hours) or in a vacuum bag (at 68oC for 48 hours or 83oC for 12 hours). Whichever way you do it you want to cook it until its ultimately tender and falling of the bone. Colour your meat in a pan first before braising and reserve the juices by deglazing with a little wine.
For the Tomato base
Fry some sliced onions in a pan until golden brown and nicely caramelized, add in some chopped garlic some thyme sprigs and one star anise. Cook for a few minutes, then add and cook down some halved cherry tomatoes with a spoonful of ketchup.
For the Mirepoix
Fine (I like it a little chunky) dice some carrots, onions and celery and sweat with a little salt and butter until tender.
To combine.
Add your tomato base to your mirepoix and your meat with a little of the cooking stock and pan juices, then pour over a nice amount of red wine and cook down and season to taste.
Serve with some cooked dried pasta, some parmesan shavings and whatever wine you bloody well want.
p.s thanks to Barbecoa Butchers Shop for the lovely meat.
