Another Bolognese recipe I hear you cry? I know, I know, but this one is so simple and so darn good, I have to share it with you.
A secret ingredient bring you creaminess and a velvety finish not found in many conventional recipes.
I use this exact recipe to make the meat layer for Lasagne too, I will pop that recipe on as well as it is another sure-fire winner that all the family will love.
Always use the best quality meat you can afford, we are lucky here in Portugal to have awesome butchers and the mince is great.
Bolognese
Bolognese sauce, serve with pasta, or make into a lasagne (see lasagne recipe) Also fabulous as a Pizza topping!
Ingredients
- 800g minced beef
- 1 780g tin tomatoes
- 150g mushroom, sliced
- 1 140g tube tomato puree
- 1 large onion, finely chopped
- 2 cloves Garlic finely chopped
- 300ml semi skimmed milk
- 300ml red wine
- 2 bay leaves
- 1 tbsp Oregano
- Salt and pepper to taste
- 3 tablespoons olive oil
Instructions
- Finely chop onion and garlic and gently fry in a large heavy bottomed pan until onion has softened.
- Add the mince, turn up heat to medium heat and cook until mince is browned.
- Add the tube of tomato puree and stir until combined.
- Pour in the milk and wine and bring to the boil
- Add tin of tomatoes, to save making a runny mess everywhere, I break them up by hand over the pot of mince and discard any tough cores and large skin segments from the tomatoes.
- Add bay leaves and oregano.
- Reduce heat to a slow simmer and cook for 1 1/2 hours stirring occasionally.
- Add sliced mushrooms (optional)
- Cook for a further 30 minutes
- Season with salt and pepper, tasting as you go for your preference. It is ready when the sauce is thick and glossy and not at all watery.
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