Bolognese Sauce Recipe #137595
This is quite simply the best bolognese sauce I've ever tasted (and that's a lot).
Superb for lasagne or spaghetti, or simply on toast (I swear). Also freezable.
Optional extras include liver (if you puree it, it enriches the sauce) and mushrooms.
NOTE: Some measurements, such as herbs, wine and puree etc are SUBJECTIVE, don't take my measurements as gospel; experiment.
NOTE: There really is no other way to cook this without letting it simmer for several hours, I promise you it's the best way.
by Chef #243270
4½ hours | 25 min prep
SERVES 6 -8
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 250 g beef, minced
- 250 g pork, minced
- 250 g streaky bacon, diced
- 2 (400 g) cans chopped tomatoes
- 50 g tomato puree
- 1 glass red wine
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- salt and pepper
- Add oil to pan and sweat onions on a medium/low heat for 5 mins or until soft, making sure not to brown them. Then add garlic.
- Add beef, pork and bacon and let it brown.
- Add tomatoes, tomato puree, wine, oregano and basil. Mix thoroughly.
- Leave on lowest possible heat for 4+ hours, stirring occasionally.
- Season to taste.
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5 stars