Bolognaise Sauce

There are two ways to cook bolognaise. The first involves going to the local shop and buying a jar of Ragu. It's a simple, quick and fairly effective method. It can be tasty and simple and usually very thick and rich. I prefer cooking my own because you can get some real flavour and style into it. Besides, it'll never taste exactly the same twice. I realise my recipe isn't authentic italian, it's probably only just a bolognese but it does taste good.

To serve 4 you require:
2 garlic cloves, finely chopped
40g Butter (a small chunk)
2 medium onions, chopped
500g lean beef mince
400g chopped tomatoes
2 tbsp tomato puree
100ml Red wine or water
Parmesan cheese

Herbs/Spices - Basil, Nutmeg, Cayenne Pepper, Black Pepper.

Melt the butter with some olive oil over a medium heat. Add the onion and garlic and cook til done. Add the mince with a little basil and cayenne pepper and when browned, throw on the chopped tomatoes and tomato puree. Partially cover and allow to simmer for as long as possible, preferably 1-2 hours. After a few minutes of the simmering add the red wine/water. When thick and rich, add salt, nutmeg and black pepper. Serve with fresh parmesan grated over the top. Best served with penne, tagliatelle or spaghetti.

If you want, add some pancetta, carrots and a bay leaf to this recipe to make it an authentic bolognaise sauce

This page was created by Phil Waring, Copyright 2003-2009

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