Bolognese sauce. We can all relate to this handy, yet simple go to recipes and this is definitely one of our go to recipes that always pleases the family. Imagine if whenever you ask a student what can they make, this is more than likely the most common answer.
The good thing about this dish is the many variations you come across. The list is almost endless and yet still as satisfying. This variation, is one that I have adapted over many years from making in excess of 500 portions catering for soldiers in the Army on a small budget, but more importantly for my family. Cooking for my family is really important to me, as I want them to experience the best flavours I can give in all dishes I make.
For this version it is cooked over a low heat for a long time to really bring the flavours together. By cooking over a longer period you get an almost velvety sauce as the meats become softer and absorbs the different flavours, from the herbs to the rich tomatoes. You could make this to stage 3 and then transfer to a slow cooker and leave until needed a few hours later making this dish extremely versatile. Many versions are made quickly but I dare say that by cooking that little longer makes this far superior. Add the marmite and Worcestershire sauce at the end and you will not be disappointed.
I also use this Bolognese sauce for my lasagna, pasta bakes and with any leftovers as a pizza topping or on toasted bread with grated mozzarella and a dash of chilli sauce for the perfect snack.
Serve with some spaghetti, garlic bread, a side salad and you have a simple yet filling meal for any occasion.
Try this version and let me know what you think?
- 60 g Pancetta
- 2 tbsp. olive oil
- 1 ind large White Onion peeled and cutto small dice
- 1 ind stick of Celery trimmed and cutto small dice
- 2 ind medium sized Carrots peeled and cutto small dice
- 4 Garlic cloves peeled and crushed
- 500 g Beef Mince
- 1 tbsp. tomato puree
- 2 tsp. dried Oregano
- 1 tsp. dried Rosemary
- 1 400 g tins of chopped Tomatoes
- 1 500 g carton of Passata
- 1 Beef stock cube
- 200 ml Red Wine (optional) or 1 x Red Wine Stock Pot
- 1 dried Bay leaf
- 1 tbsp Marmite (optional)
- 1 tbsp Worcestershire Sauce (optional)
- Salt and Pepper
- grated Parmesan to serve
- Garlic Bread to serve
- Side Salad to serve
- Fry off the pancetta in a heavy based saucepan without oil over a medium to high heat for 3 – 5 minutes. Once browned, add a good glug of Olive Oil and add the onion, celery, carrot and garlic. Fry for 8 – 10 minutes stirring occasionally. A little colour is ok but not too much, as you want the natural sweetness of the vegetables to come through.
- Add the beef mince and fry until browned all over then add the oregano, rosemary, tomato puree and fry for a further minute.
- Add the red wine or stock pot, turn up the heat a little, stir and reduce the liquid by half. Stir in the tomatoes, passata, stock cube and bay leaf, bring to a good simmer then turn to low and cover with a lid for an hours. Check occasionally and stir if required to prevent the Bolognese from sticking.
- Take the Bolognese off the heat and check for seasoning. Add the Marmite and Worcestershire Sauce if required.
- Serve with your favourite garlic bread, side salad and a good grating of fresh Parmesan.