Bolognaise meat sauce

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
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