A very classic recipe that I use when I really want to treat my family to pure comfortfood is the pasta bolognese.
There is a reason that it is so popular but many people are afraid to give it a go and simply buy it ready made or mostly ready made. That’s a pity as the prep time does not take that long, it’s the cooking time that takes longest but honestly it just simmers and a part from an occasional stirring doesn’t need that much attention.
When I make it, I normally prepare at least double the recipe and freeze it. But there is no way to make a real Bolognese Sauce quickly, it takes time to simmer but the difference it makes in taste is incomparable !
- Serves 6
- 4 tablespoons olive oil
- 2 onion, peeled and finely chopped
- 2 large carrots, peeled and grated
- 4 celery sticks, finely chopped
- 500g minced beef
- 2 glasses of dry red wine
- 700ml passata (sieved tomatoes)
- 2 tablespoons tomato purée
- 200ml chicken stock
- 500g pasta de votre choix
- salt and pepper to taste
Heat the olive oil in a large saucepan and cook the onion, carrot and celery for 5 minutes over a medium
heat, stirring occasionally with a wooden spoon.
Add in the minced meat and continue to cook for a further 5 minutes, stirring continuously until coloured all
over. Season with salt and pepper.
Pour in the wine, stir well and continue to cook for 5 minutes until the wine has evaporated.
Pour in the passata with the tomato purée and the stock, lower the heat and cook, uncovered, for 2 hours. Stir the sauce every 20 minutes to prevent it from sticking. You might need to add a little water if necessary.
Once the sauce is ready, remove from the heat, season with salt and pepper and set aside.
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
Put the saucepan back over a low heat, pour in the ragù sauce and gently stir everything together for 30 seconds
to allow the flavours to combine.
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