Bolognaise meat sauce
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pasta bolognese

Bolognaise meat sauce

Pasta Bolognese  

I can be a bit apprehensive about posting recipes for some of the classic recipes, as purist can often be negative of any alteration to the classics. It is something which I don’t understand. There may be many reasons for altering classic recipes ingredient availability, cost, time, or above all and most importantly taste and flavour. I never feel that I have done something wrong when I play with classic recipes, I think that is the essence of cooking itself. Having said that I sometimes may take this concept a little too far and some of the classic dish may not be recognised as a classic dish anymore by the time I’m done. 

I think often that we now a days forget that the core essence of food obviously it is fuel for our bodies, but it brings so much more to our lives than just being a fuel source. Good food enriches our lives with pleasure and joy. Family style meals are the most comforting and enjoyable. I like to strew the table with bowls, plate, canisters of cutlery, lots of bowls and pans of food on the table so that everyone can take what they like and as much as they like. The hustle and bustle around a table as everyone grabs their bowls and pass the food about bring me immense joy. I do find that this always helps conversation if guests aren’t familiar with each other as well. This leads me to my Bolognese ever since I was a child this was a favourite meal in the Diver household. There is no dish that screams family dinner more so to me than a large vat of meat sauce, pasta and fresh parmesan to grate over at the table is a must.  

fusilli lunghi bolognese

My version may not be 100% authentic, but I can reassure you that it tastes delicious. I have added it into my everyday easy category on my website it does take a little longer than most dishes in there, although it doesn’t need much attention whilst it cooks away and besides I think I would be sacked as the cook in our house if it was on the menu at least one night a week.  It is also worth noting that this sauce is great reheated and gains flavour if made a day in advance, plus it also freezes well. I always due to the reasons make a much larger portion that I want usually doubling the recipe below and freezing the leftovers.

I hope you enjoy the recipe.  

A classic Italian style bolognese recipe that makes for a comforting and delicious meal. Serve with your favourite pasta for a delicious meal all the family will love.

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Bolognaise meat sauce

Yields4 Servings

Bolognaise meat sauce
 1 Onion, Peeled
 1 Carrot, Peeled
 1 Stick celery
 2 tbsp Olive oil
 250 g Pancetta or streaky bacon cut into small pieces
 500 g lean steak mince
 2 Cloves garlic, peeled and minced
 150 ml Red wine
 2 leaves stripped from 2 sprigs of thyme, or one teaspoon dried thyme
 2 Bay leaves
 1 x 400g can chopped tomatoes
 1 tbsp Tomato puree
 200 ml Beef stock
 Salt & pepper, to taste
To serve
 500 g Fusilli lunghi,or other pasta such as tagliatelle, papperdelle or spaghetti
 Parmesan cheese

1

Cut the onion, celery, and carrots into small dice. Alternatively, you may blitz in the food processor, although don't overdo as you don't want mush. You could also grate the vegetables. Heat the oil in a heavy-based saucepan or casserole, add the vegetables. and cook over low heat stirring until soft. Then transfer to a plate or bowl and set aside.

2

Turn the heat under the pan to high and add the pancetta or bacon stirring to break it up. When it begins to omit its fat into the pan add in the minced beef. Again break this up with your spoon. Allow to cook on the first side and develop colour before turning over in the pan to brown on the other side.

3

Return the vegetables to the pan along with the minced garlic. Stir everything together. Pour in the red wine and scrape any bits that have stuck to the bottom of the pan up. Add all the remaining ingredients to the pan thyme, bay leaves, canned tomatoes, tomato puree, stock, and a little salt and pepper. Stir together, when it begins to bubble, lower heat to a very low heat, put a lid on the pan and cook for one hour. Give a quick stir every 10 - 15 minutes to prevent it from sticking to the bottom.

4

After it has had an hour with the lid on, remove the lid and cook for a further 8 - 10 minutes until the liquid has reduced and sauce is thick. Taste for seasoning again and adjust as necessary.

5

In the meantime, while the sauce is getting it's final few minutes get on with cooking your pasta in a large pot of salted water according to packet instructions. Before draining reserve a little of the pasta cooking water.

6

Add about 3/4 of the meat sauce into the pan of drained pasta. Adding a little of the reserved pasta cooking water and stir together to help the sauce cling to the pasta. Split between 4 serving bowls and scatter with some freshly grated parmesan before serving.

Ingredients

Bolognaise meat sauce
 1 Onion, Peeled
 1 Carrot, Peeled
 1 Stick celery
 2 tbsp Olive oil
 250 g Pancetta or streaky bacon cut into small pieces
 500 g lean steak mince
 2 Cloves garlic, peeled and minced
 150 ml Red wine
 2 leaves stripped from 2 sprigs of thyme, or one teaspoon dried thyme
 2 Bay leaves
 1 x 400g can chopped tomatoes
 1 tbsp Tomato puree
 200 ml Beef stock
 Salt & pepper, to taste
To serve
 500 g Fusilli lunghi,or other pasta such as tagliatelle, papperdelle or spaghetti
 Parmesan cheese

Directions

1

Cut the onion, celery, and carrots into small dice. Alternatively, you may blitz in the food processor, although don't overdo as you don't want mush. You could also grate the vegetables. Heat the oil in a heavy-based saucepan or casserole, add the vegetables. and cook over low heat stirring until soft. Then transfer to a plate or bowl and set aside.

2

Turn the heat under the pan to high and add the pancetta or bacon stirring to break it up. When it begins to omit its fat into the pan add in the minced beef. Again break this up with your spoon. Allow to cook on the first side and develop colour before turning over in the pan to brown on the other side.

3

Return the vegetables to the pan along with the minced garlic. Stir everything together. Pour in the red wine and scrape any bits that have stuck to the bottom of the pan up. Add all the remaining ingredients to the pan thyme, bay leaves, canned tomatoes, tomato puree, stock, and a little salt and pepper. Stir together, when it begins to bubble, lower heat to a very low heat, put a lid on the pan and cook for one hour. Give a quick stir every 10 - 15 minutes to prevent it from sticking to the bottom.

4

After it has had an hour with the lid on, remove the lid and cook for a further 8 - 10 minutes until the liquid has reduced and sauce is thick. Taste for seasoning again and adjust as necessary.

5

In the meantime, while the sauce is getting it's final few minutes get on with cooking your pasta in a large pot of salted water according to packet instructions. Before draining reserve a little of the pasta cooking water.

6

Add about 3/4 of the meat sauce into the pan of drained pasta. Adding a little of the reserved pasta cooking water and stir together to help the sauce cling to the pasta. Split between 4 serving bowls and scatter with some freshly grated parmesan before serving.

Bolognese Meat Sauce

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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