I thought I would share my bolognaise sauce recipe with the good folk here on ATS, and also get some feedback on what you think makes a good bog –
I’m always willing to adapt and try new things with my cooking.
. 17 oz (500g) of prime quality beef mince, NOT the cheap fatty stuff
. Bacon rashers – approx ¼ amount of mince. Cut off about half of the fatty sections.
Cut in to small pieces
. 1 or 2 Large Red Chillies or chilli powder – quantity to suit taste
. 1 Brown Onion - diced
. 3 or 4 cloves of garlic, cut up finely, NOT pressed or minced
. 1 teaspoon Paprika powder
. Fresh or dry herbs to suit taste. ie Italian basil, sage, thyme
. 1 can diced tomatoes
. Equal amount of fresh tomatoes, smaller the better (ie cherry tomatoes), diced
. Regular tomato Ketchup
. Red Wine (optional)
. Olive Oil
. Salt and Black Pepper
Preparation and Cooking:
In a deep fry pan :-
. Brown the mince on low heat and simmer off any moisture – put to one side.
. Cook the bacon on medium heat until it’s brown but not crispy – put to one side.
. Cook onion in olive oil on medium heat until translucent, adding garlic and chillies
for about a minute before it’s finished
. Add mince and bacon back in to fry pan and leave on medium heat
. Add paprika and herbs
. Stir for a couple of minutes letting the herbs and paprika absorb in to mixture
. Add a small amount of salt and pepper
. Add canned and fresh tomatoes and stir in
. Add a few tablespoons of Ketchup
. Add a splash of red wine
. Set heat so sauce simmers slowly
. Stir every 5 or 10 minutes until fresh tomatoes have fully broken down in to the
sauce. Approx 1.5 to 2 hours.
. Add more salt and pepper to suit taste
I like my sauce chunky so I eat it like this, but you can put in a blender if you like a finer look and/or feel on the palate.
Enjoy with your favourite pasta and don’t forget the parmesan. I like to reheat the leftovers on the next day and put on toast with grilled cheese
for a late breakfast or lunch.