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Bolognese Sauce with Spaghetti
The secret of a good Bolognese
is the slow and long cooking.
It will take 2-3 hours of gently simmering.
Will make 4 portions.
500 g ( 18oz ) minced ( ground
) beef
or 350 g beef and 150g minced pork
4 rashers of finely chopped streaky bacon or pancetta ( optional )
1-2 large very finely grated carrots
2 stalks of celery, finely chopped
1 large onion, finely chopped
2 cloves of garlic, crushed or very finely chopped
1 teaspoon of dried thyme
1 tablespoon of freshly chopped parsley
1 bay leaf
1 300g ( 11oz ) tin of chopped tomatoes
1 tablespoon tomato purée
salt and freshly ground pepper
1 tablespoon of olive
oil for frying
450 ml ( 3/4 pint ) of stock
- fry the chopped onion gently until translucent
- add the meat and fry until nice and brown and no more liquid is left
- stir in the carrots, celery, then add the garlic, thyme, parsley and bay leaves
- pour in the tinned tomatoes with the purée
- add the stock and season to taste
- leave to simmer gently for 2-3 hours, stirring from time to time
- serve with your favourite pasta and a crispy side salad, delicious.
Bon Appétit
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