Bolognese
- 1kg beef mince meat
- 3-4 carrots
- 2 large onions
- 1-2 cups basil (fresh preferably)
- beef stock cube
- 500g/1 jar/1 tin pureed tomatoes (or Bolognese sauce or tomato based pasta sauce)
- strong red wine
- salt
- pepper
Extra Ingredients, as per personal taste
These ingredients can be added or not as one desires. Be wary of overspicing the Bolognese with these, but a small amount can make a noticeable difference.
- 1 clove garlic
- 1 piece celeriac (no more than 5 x 2 x 2 cm as it is a very strong flavour)
- cayenne pepper/paprika
- laurel
Brown the meat in oil until it small and crumbly – this can take a long time, but the smaller and crumblier it is the better.
Grate carrot (and celeriac if you are using it), dice onion and add to meat, mixing thoroughly to allow them to fry a bit also.
Spice with salt, pepper and some sugar (and other spices if so desired).
Douse with red wine, then add tomato puree and basil. Dissolve beef stock cube in boiling water and add. Top up with water and some red wine so that the liquid is just above the meat.
Simmer, simmer, simmer. As a general (general!) rule of thumb, the longer the bolognese simmers the better – 2 hours would be minimum personally, but that is a guideline.
Personal preference is the key, if you prefer a very liquid bolognese or a more solid one. For a Lasagna, a more solid one is preferable, but for pasta often a more liquid one is desired.
Once you are satisfied with the consistency and taste, allow the bolognese to cool and sit for a day in the fridge – this is allow the flavours to meld and become more potent.
Tip: If you want to extend your bolognese after you have cooked it (e.g. leftovers), adding some red wine works well. If worried about consistency (don’t want it too runny), take a tblsp of plain flour, half a cup of red wine and shake them together, then add to bolognese, heat and mix.