Gourmet Spaghetti Bolognese with Slow-Cooked Hereford Beef Mince Ragù & 12 Month Aged Parmesan

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Gourmet Spaghetti Bolognese with Slow-Cooked Hereford Beef Mince Ragù & 12 Month Aged Parmesan

This limited edition dish was created in partnership with Heartier, the leading online marketplace for British native breed & free range cuts.

This week's beautiful Hereford beef mince is supplied by D.T Waller & Sons, based in Ledbury in Herefordshire. This classic English butcher is a true family affair. Dad Dave first set up shop in Ledbury almost 40 years ago and has spent decades working with local farmers who lovingly rear their animals. Sons Matt & Nathan are now working alongside him, and these guys pride themselves on sharing only the tastiest meat.

In Italy, the notion of spaghetti with… ragù is not only shocking but culinarily criminal. Indeed, the Italian nation, unlike in so many other areas, is resoundingly unified in its rejection of what non-Italians fondly know as spag bol. The Mayor of Bologna, Virginio Merola, even decried spaghetti Bolognese as “fake news”, calling tourist trap Bologna restaurants serving the dish “shameless”.

And although we’d promised – sworn, even – that we would never feature this dish on our website, it seems our devilish side has, as it so often does, gotten the better of us. And that seems only fair: after all, this week we are celebrating the best of Anglo-Italian cuisine, and there scarcely seems a dish that better represents this tradition than spaghetti bolognese. Equally, though, we’re evangelical about pasta – and the English supper staple ‘spag bol’, which many English people attest to having eaten as regularly as twice a week during their upbringing, leaves little to be desired, often involving watery, overcooked spaghetti, miserable mince and tomatoes devoid of flavour.

This week, to do the English – and San Giorgio – proud, we’ve reinvented this classic dish of the English repertoire with a distinctly gourmet twist: we’ve sourced the finest, native breed Hereford beef mince from our friends at Heartier, slow-cooking for six hours with beautiful aromatics and the very best tomatoes (… admittedly, these do come from Italia), before serving with a tangle of freshly-cut spaghetti and tangy, 12-month aged Parmigiano. Again, Italian, but needs must. And although we’re embracing our inner-Inglese this week, we implore you to thoroughly combine our fresh spaghetti with your ragù Bolognese – the hefty vision of spaghetti topped with a mountain of sauce is just too much for us to bear. And if you’re even considering a side of garlic bread… well, this week – but only this week – we’ll look away.

Find recipe card here

Spaghetti: Wheat Flour, Egg, Durum Wheat Flour, Salt

Beef Ragu: Minced Beef (70%), Tomato Sauce, Extra Virgin Olive Oil, Garlic, Onion, Carrot, Celery, Salt, Black Pepper

Parmesan: Parmesan Cheese (Milk)

  1. Bring a large saucepan of salted water to the boil.
  2. Cook the spaghetti in the boiling water for 3-4 minutes until ‘al dente’ (check a strand before removing from the pan). Stir often to avoid the strands sticking together.
  3. Whilst the pasta cooks, put the ragù in a large pan, add 1-2 tbsp (20ml) of the boiling cooking water, cover with a lid and heat until steaming.
  4. Transfer the pasta to the sauce. Scatter with the Parmesan. Buon appetito.

Spaghetti: 165g, 454kCal

Beef Ragu: 160g, 381kCal

Parmesan: 8g, 42kCal

Story

This limited edition dish was created in partnership with Heartier, the leading online marketplace for British native breed & free range cuts.

This week's beautiful Hereford beef mince is supplied by D.T Waller & Sons, based in Ledbury in Herefordshire. This classic English butcher is a true family affair. Dad Dave first set up shop in Ledbury almost 40 years ago and has spent decades working with local farmers who lovingly rear their animals. Sons Matt & Nathan are now working alongside him, and these guys pride themselves on sharing only the tastiest meat.

In Italy, the notion of spaghetti with… ragù is not only shocking but culinarily criminal. Indeed, the Italian nation, unlike in so many other areas, is resoundingly unified in its rejection of what non-Italians fondly know as spag bol. The Mayor of Bologna, Virginio Merola, even decried spaghetti Bolognese as “fake news”, calling tourist trap Bologna restaurants serving the dish “shameless”.

And although we’d promised – sworn, even – that we would never feature this dish on our website, it seems our devilish side has, as it so often does, gotten the better of us. And that seems only fair: after all, this week we are celebrating the best of Anglo-Italian cuisine, and there scarcely seems a dish that better represents this tradition than spaghetti bolognese. Equally, though, we’re evangelical about pasta – and the English supper staple ‘spag bol’, which many English people attest to having eaten as regularly as twice a week during their upbringing, leaves little to be desired, often involving watery, overcooked spaghetti, miserable mince and tomatoes devoid of flavour.

This week, to do the English – and San Giorgio – proud, we’ve reinvented this classic dish of the English repertoire with a distinctly gourmet twist: we’ve sourced the finest, native breed Hereford beef mince from our friends at Heartier, slow-cooking for six hours with beautiful aromatics and the very best tomatoes (… admittedly, these do come from Italia), before serving with a tangle of freshly-cut spaghetti and tangy, 12-month aged Parmigiano. Again, Italian, but needs must. And although we’re embracing our inner-Inglese this week, we implore you to thoroughly combine our fresh spaghetti with your ragù Bolognese – the hefty vision of spaghetti topped with a mountain of sauce is just too much for us to bear. And if you’re even considering a side of garlic bread… well, this week – but only this week – we’ll look away.

Find recipe card here

Ingredients

Spaghetti: Wheat Flour, Egg, Durum Wheat Flour, Salt

Beef Ragu: Minced Beef (70%), Tomato Sauce, Extra Virgin Olive Oil, Garlic, Onion, Carrot, Celery, Salt, Black Pepper

Parmesan: Parmesan Cheese (Milk)

Method:

  1. Bring a large saucepan of salted water to the boil.
  2. Cook the spaghetti in the boiling water for 3-4 minutes until ‘al dente’ (check a strand before removing from the pan). Stir often to avoid the strands sticking together.
  3. Whilst the pasta cooks, put the ragù in a large pan, add 1-2 tbsp (20ml) of the boiling cooking water, cover with a lid and heat until steaming.
  4. Transfer the pasta to the sauce. Scatter with the Parmesan. Buon appetito.

Nutrition

Spaghetti: 165g, 454kCal

Beef Ragu: 160g, 381kCal

Parmesan: 8g, 42kCal

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