Spag bol / house focaccia

Indulge in a classic Italian favorite with our Spaghetti Bolognese, lovingly crafted to perfection and bursting with rich, savory flavors. Our hearty bolognese sauce is made with a blend of tender ground beef, aromatic herbs, and vine-ripened tomatoes, slow-simmered to perfection to create a luscious, meaty sauce that clings deliciously to each strand of al dente spaghetti. Complementing our Spag Bol is our house-made focaccia, baked fresh and infused with fragrant herbs and olive oil, offering the perfect accompaniment to soak up every last bit of sauce. With its golden crust and soft, pillowy interior, our focaccia is the ideal vehicle for savoring every bite of our delicious bolognese. Whether enjoyed as a cozy dinner for two or shared with friends and family at your next gathering, our Spaghetti Bolognese with House Focaccia promises to transport you to the sun-drenched hills of Italy with its authentic flavors and comforting simplicity. Buon appetito!
  • DIFFICULTY: Medium
  • 10 MINS

Ingredients

Serves: 4
FOR THE Barbecued Cote de Boeuf:
  • 700G organic cote de boeuf
  • generous twist of sea salt and black pepper
  • drizzle of grapeseed oil or beef dripping, melted

Method

The trick for getting this dish right lies in preparing ahead and getting your barbecue nice and hot. Take your steak out of the fridge a good hour before you are going to cook it in order to bring it up to room temperature. Season each side well with salt and cover evenly with a thin coating of grapeseed oil or beef dripping. Add any dry rubs or crushed spices at this stage too should you wish.

Make sure your barbecue is piping hot before placing your steak onto the grills. The aim is to achieve a lovely dark crust on the outside while ensuring that the meat is deliciously succulent inside. However, if the barbecue is too hot, the meat will burn. If this is the case, move the steak to an outer part of the grill and turn regularly to avoid any burning.

Once the steak is seared on all sides, move it to a cooler area of the barbecue and close the lid. Cook for 3-4 minutes on one side and then flip and repeat.

When the beef feels soft but a little springy (similar to the fleshy part of your thumb) remove it from the heat and set aside to rest for a good 10-15 minutes before slicing parallel to the bone. Delicious served with delicious salads, grilled vegetables and chimichurri sauce or our salsa verde mayonnaise.

To master the arts of butchery and cooking with meat, join us for a course at our cookery school.

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