 |
Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
|
This is quite simply the best bolognese sauce I've ever tasted (and that's a lot). Superb for lasagne or spaghetti, or simply on toast (I swear). Also freezable. Optional extras include liver (if you puree it, it enriches the sauce) and mushrooms. NOTE: Some measurements, such as herbs, wine and puree etc are SUBJECTIVE, don't take my measurements as gospel; experiment. NOTE: There really is no other way to cook this without letting it simmer for several hours, I promise you it's the best way. Ingredients:
1 tablespoon olive oil |
1 medium onion, finely chopped |
2 garlic cloves, minced |
250 g beef, minced |
250 g pork, minced |
250 g streaky bacon, diced |
2 (400 g) cans chopped tomatoes |
50 g tomato puree |
1 glass red wine |
1 tablespoon dried basil |
1 tablespoon dried oregano |
salt and pepper |
Directions:
1. Add oil to pan and sweat onions on a medium/low heat for 5 mins or until soft, making sure not to brown them. Then add garlic.
2. Add beef, pork and bacon and let it brown.
3. Add tomatoes, tomato puree, wine, oregano and basil. Mix thoroughly.
4. Leave on lowest possible heat for 4+ hours, stirring occasionally.
5. Season to taste.
|
|