Best-ever bolognese sauce

Best-ever bolognese sauce

By
From
Meat
Makes
2 1/2 litres
Photographer
Dean Cambray

This is probably one of the first recipes that people learn how to cook – usually with fatty supermarket mince, tinned tomatoes and dusty dried herbs. But don’t underestimate a good bolognese. When it’s made with a mixture of top-quality beef, pork, bacon and salami, it’s a different thing altogether. And don’t just serve bolognese sauce with spaghetti; try different shapes of pasta and even gnocchi. As with all minced meat dishes, I recommend that you choose the cut appropriate to the dish, and either mince it yourself or ask your butcher to mince it for you.

This recipe makes 2½ litres of sauce – enough to feed six hungry diners, with plenty left over to freeze.

Ingredients

Quantity Ingredient
150g butter
2 onions, finely diced
6 garlic cloves
1 small carrot, finely grated
1/2 stick celery, finely grated
2 bay leaves
600g lean minced beef
350g minced pork, (shoulder or leg)
200g smoky bacon, minced
300g salami, minced
1 cup red wine
2.5 liters tomato passata
salt
freshly ground black pepper
1 well-packed cup basil leaves

Method

  1. Melt the butter in a large heavy-based saucepan. Add the onion, garlic, carrot, celery and bay leaves and sauté gently for 5 minutes, or until the vegetables start to soften. Add the minced meats and fry until evenly browned. Use a spatula or wooden spoon to break up any lumps.
  2. Add the wine and passata and stir well. Season to taste and bring to the boil. Lower the heat and simmer gently for 2½ hours, stirring from time to time. Stir in the basil just before serving the sauce with your choice of pasta or gnocchi and plenty of freshly grated parmesan.
Tags:
Meat
Adrian
Richardson
La
Luna
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