Recipe

Bolognese sauce

Apr 29, 2014 2:00pm
  • 5 mins preparation
  • 25 mins cooking
  • Makes 8 Cup
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Ingredients

Bolognese sauce
  • 1 tablespoon olive oil
  • 6 rashers rindless bacon, chopped
  • 1 large onion, finely chopped
  • 1 stalk celery, roughly chopped
  • 1 carrot, roughly chopped
  • 2 clove garlic, crushed
  • 1 kilogram beef mince
  • 400 gram can diced tomatoes
  • 1/4 cup (60ml) red wine
  • 2 tablespoon tomato paste
  • 1/4 cup (60ml) milk
  • 2 bay leaves
  • 400 gram spaghetti
  • grated parmesan, to serve

Method

Bolognese sauce
  • 1
    Heat oil in a large, heavy based saucepan on high. Add bacon, onion, celery, carrot and garlic. Cook, stirring occasionally, 5 minutes, until vegetables have softened.
  • 2
    Add mince. Cook 5 minutes, until well browned, breaking up lumps with back of a spoon. Stir through tomatoes, wine, tomato paste, milk and bay leaves. Reduce heat; simmer 15 minutes.
  • 3
    Meanwhile, cook pasta in boiling, salted water according to packet directions. Serve pasta topped with sauce and grated parmesan.

Notes

Adding milk to a bolognese sauce is traditional in northern Italian cuisine. Alternatively, you could use brown sugar instead. Bolognese can be frozen. Remove 3-4 hours before required and thaw in fridge.

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