Bolognese sauce
This Bolognese sauce is closer to an authentic Italian version - a fairly light dish; not too rich and definitely not drowned in tomatoes. Just add Parmesan.
- Author: Rachel Page
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins
- Total Time: 2 hours
- Yield: 4 1x
- Category: Dinner
- Method: Hob
- Cuisine: Italian
- 150g (5oz) pack of lardons
- 2 tablespoons olive oil
- 2 large onions, finely chopped
- 3 garlic cloves, crushed or grated
- 2 carrots, finely chopped
- 1 stick of celery, finely chopped
- 1kg (2¼ lb) lean minced beef
- 2 large glasses red wine (or beef stock if you prefer) - about 350ml in total (1 1/2 cups)
- 2 x 400g (approx 1lb) cans chopped tomatoes
- 100g (4oz) tomato purée (about half a standard tube)
- 2 bay leaves (optional)
- salt and pepper
- pasta and freshly grated Parmesan to serve
- Fry the lardons in a large, heavy-based saucepan until golden - they will create enough of their own oil.
- Now add the olive oil and allow to heat up. Tip in the onions, garlic, carrots and celery and fry gently until softened.
- Increase the heat and add the minced beef. Fry until it has browned.
- Pour in the wine and boil until it has reduced by about a third. Reduce the temperature and add the tomatoes, tomato purée, bay leaves and a little seasoning. NOTE - if you are using beef stock instead of red wine, you can add it with the tomatoes and tomato purée.
- Cover with a lid and simmer over a gentle heat for 1-1½ hours until it's rich and thickened. Be sure to stir it occasionally.
- Taste to check the seasoning.
Keywords: Mid-week, pasta, family