bolognese sauce

bolognese sauce

serves 4-6

01 Ingredients

  • 1 medium onion 

  • 1 medium carrot

  • 1 stick celery

  • 500g beef mince meat

  • 85g pancetta cut into small cubes 

  • 140g tomato paste

  • 250ml warm veg stock 

  • 250ml white wine

  • 1tsp finely chopped rosemary 

  • Olive oil

  • Salt

02 Preparation

  1. Finely chop the onion, carrot and celery

  2. On medium heat add some olive oil to a pot 

  3. Add the chopped veg, lower the heat, and allow it to cook gently till the moisture is reduced, and the colour is beginning to turn and the veg caramalising

  4. Add the pancetta and continue cooking

  5. Add the chopped rosemary, stir in, cook for a minute, then add the mince

  6. Stir the mince into the mixture, scraping all the veg bits off the bottom of the pot. 

  7. Turn the heat up to medium

  8. Cook the mince until the mince is starting to darken

  9. Add the wine and deglaze the bottom of the pot 

  10. Simmer, breaking up any big pieces of mince while stirring

  11. When the wine is reduced to about half, add the stock, tomato paste and salt, ensuring the meat is covered with the liquid

  12. Put on the lid, and allow to come to the boil

  13. Lower the heat, stir and allow to simmer gently for around 2 hours, stirring occasionally

  14. Taste to check the seasoning is sufficient

  15. Add extra stock if the sauce is drying out or cook for another 15 minutes, or more with the lid off if the sauce needs to be reduced. You are aiming for a rich moist bolognese sauce

  16. Use for pasta bolognese, served with freshly grated Parmigiano Reggiano, or for lasagna

03 Plating

Cook’s Notes

Use the pasta types tagliatelle or penne with the bolognese sauce