I am not a Bolognese snob. I do not hold with their being one way to make it and all others being a sin. A great many ways are rubbish, there's no denying it. I've seen some horrible Bologneses in my time, as well as one in California which was actually a tomato sauce with meatballs and sausages like in The Godfather.
For myself, I like a Bolognese to be thick, rich and meaty, without carrots or celery.
Ingredients
1/2 tbsp olive oil
1 medium onion, chopped
1 large clove garlic (oh yes, I went there), finely chopped
250g lean minced beef (not extra lean)
400g chopped tomatoes
1 tbsp tomato puree
1/2 glass red wine
1/2 tsp oregano*
1 tsp basil*
1 beef stock pot
75-100g pasta per person
Heat the oil in a large saucepan on a medium-high heat.
Add the onion and garlic, stir well, reduce the heat to medium and then cover and sweat until the onion starts to soften.
Add the beef, making sure to break up any large chunks early. Stir periodically as the meat browns.
Add the herbs, a twist of black pepper, the puree and the wine. Stir well, add the tomatoes and the stock pot and mix well until the stock is dissolved.
Reduce to a simmer and cook for 10-20 minutes.
Serve with almost any kind of pasta and freshly grated Parmesan. You can also mix with the pasta and layer into an overproof dish with mozzarella to make an excellent pasta bake.
* While living things wither in my presence, if you can keep a basil or oregano plant alive, this is a meal that really benefits from fresh herbs.
For myself, I like a Bolognese to be thick, rich and meaty, without carrots or celery.
Ingredients
1/2 tbsp olive oil
1 medium onion, chopped
1 large clove garlic (oh yes, I went there), finely chopped
250g lean minced beef (not extra lean)
400g chopped tomatoes
1 tbsp tomato puree
1/2 glass red wine
1/2 tsp oregano*
1 tsp basil*
1 beef stock pot
75-100g pasta per person
Heat the oil in a large saucepan on a medium-high heat.
Add the onion and garlic, stir well, reduce the heat to medium and then cover and sweat until the onion starts to soften.
Add the beef, making sure to break up any large chunks early. Stir periodically as the meat browns.
Add the herbs, a twist of black pepper, the puree and the wine. Stir well, add the tomatoes and the stock pot and mix well until the stock is dissolved.
Reduce to a simmer and cook for 10-20 minutes.
Serve with almost any kind of pasta and freshly grated Parmesan. You can also mix with the pasta and layer into an overproof dish with mozzarella to make an excellent pasta bake.
* While living things wither in my presence, if you can keep a basil or oregano plant alive, this is a meal that really benefits from fresh herbs.
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