Spaghetti Bolognese

As I sit here typing on this grey Taranaki day, our 6-week-old (it’s a girl!) lies in my arms softly breathing and snuffling in a way only newborns do. I thought life was full before she arrived, with two energetic boys, aged 2 and 4, to run around after, but now that my partner and I are outnumbered, life is more full than it has ever been.

How blessed and how weary we feel! Though, of course, the weariness passes, it is still wonderful to have some great go-to recipes up your sleeve, which can be knocked out while the babies slumber, or in the few minutes you might have before heading to work.

This spaghetti Bolognese is ready in not much longer than it will take you to peel and chop the onions and garlic, and cooked long and slow like I suggest yields the most deliciously rich and tasty meal.

I often throw in some grated carrot or zucchini or some shredded spinach or silverbeet, which add texture and flavour. You’ll be hoping you have leftovers as the toasted sandwiches might just the be best you’ve ever had! Serves 4-6 Preparation: 10 minutes Cooking: 1 hour

❚ 2 tablespoons olive oil ❚ 1 onion, finely chopped ❚ 4 cloves garlic, minced ❚ 500g premium beef mince ❚ 2 tablespoons balsamic vinegar ❚ 1 teaspoon maple syrup (substitute with honey or sugar) ❚ 2 x 400g tins ❚ 4 tablespoons tomato paste ❚ 1 teaspoon dried oregano ❚ 1 teaspoon thyme, finely chopped ❚ 1 teaspoon marjoram, finely chopped (substitute with dried)

In a heavy-bottomed frying pan over a medium-high heat, fry the onion and garlic until it begins to stick to the pan. This will take a good 10-15 minutes and gives the dish a wonderful sweetness. Next, add the mince and, using the back of a wooden spoon, break it up and move it around the pan until all the meat is browned.

Add the remaining ingredients, season with sea salt and freshly ground black pepper, bring to the boil then reduce the heat and leave it to bubble away gently.

I cook my spaghetti Bolognese for as long as I can as it becomes more tender the longer you leave it. I would aim for a good hour, but two is even better. Serve on top of pasta or, as I did in the photo, zucchini noodles, basil and plenty of parmesan cheese. If you don’t have a spiraliser use a box grater. Starting at the very bottom of the grater, push the zucchini right to the top to make long ribbons.

Spaghetti Bolognese toasted sandwiches

Makes as many sandwiches as your leftover mince will stretch to Preparation: 15 minutes Cooking: 5-8 minutes

❚ Good quality sourdough bread, sliced ❚ Butter ❚ Bolognese sauce ❚ Cheese (I used tasty but use your imagination. Blue is also wonderful) ❚ Red onion, finely sliced ❚ Basil, finely shredded

Using two pieces of bread per sandwich, butter each slice then flip the bread over and spoon in a generous portion of the bolognese sauce.

On top of this add your cheese, red onion and basil, and season with sea salt and freshly ground black pepper.

Put the lid on the toasted sandwich, butter side facing outwards and toast until golden and the cheese is beginning to bubble. Eat immediately.

❚ Recipes, food styling and photography by Emma Boyd