Bolognese is a traditional Italian meat sauce. Most commonly served with spaghetti this can can also be used for many other dishes. Here’s my take on it.
- 1 Onion
- 3 Carrots
- 3 Stalks of Celery
- 1 Tbsp Olive Oil
- 1 lbs | 500g Beef Mince
- 1 lbs | 500g Pork Mince
- ½ tsp Salt
- ½ tsp Pepper
- ½ Cup | 125ml Red Wine
- 2 Tbsp Tomato Paste
- 1 tsp Oregano
- 2 14oz | 400g Tins Tomatoes
- 1 Cup | 250ml Water
- Parmesan Cheese
- Dice the onion, carrot and celery finely.
- Heat a large saucepan over medium heat and add the oil.
- Fry the onion, carrot and celery for 3-5 minutes until the onion is translucent.
- Turn the heat to high and add in the minced meat. Use a wooden spoon to crumble up the meat.
- When the meat has browned season with salt and pepper and pour in the red wine. Reduce by half.
- Turn the heat to medium and add the tomato paste and herbs. Mix until combined.
- Add in the tomatoes and water and mix to combine.
- Turn the heat to low and cover with a lid.
- Simmer for at least 30 minutes, preferably about 4-8 hours.
- Serve over spaghetti topped with parmesan cheese.
Simmer for at least 30 minutes but if you have time leave it for the full 8 hours.
I always make a large batch and freeze the rest for a rainy day.