Once I heard a chef say, “Real Bolognese sauce has no tomatoes.” He also said, “You have to keep stirring the Bolognese sauce while it is cooking”. As a working mum, I don’t have the time to make this chef’s “perfect” Bolognese sauce. Like you, I just want something that is simple to make and delicious.
Growing up, I did not eat Bolognese sauce. In fact, I did not know it existed. Marrying an English man and having mixed race children means learning to cook western cuisines.
I have experimented with many Bolognese recipes but I always come back to The River Cottage Family Cookbook. It is simple to make, tastes amazing, and you don’t have to keep stirring the pot.
All you need.
Chopped celery stalk
500g of grass-fed beef
2 finely chopped garlic cloves
500ml tomato passata
200 ml white wine
200 ml chicken / vegetable Stock
Salt and pepper
How to cook it
- Put the olive oil into the pan, when hot, tip in the meat and cook for 3-4 minutes, breaking up the lumps.
- When the meat is brown and cooked enough, transfer to a plate.
- Add the butter to the pan and salt and sweat the onions, celery and carrots for 10 minutes.
- Add the garlic to the mixture and cook for 2 minutes.
- Add the passata and bay leaves and give the mixture a good stir.
- Return the meat to pan, add the wine, milk and chicken stock.
- Season with salt and pepper.
- Cover the pan and cook on a low heat for at least 1 hour (preferably 2 hours).
Serve with spaghetti, baked potato or use as base for cottage pie.
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