Bolognese is a traditional slow-cooked mince sauce served over pasta. I have two spaghetti bolognese recipes in my little recipe book. One is a basic and quick, need-it-in-a-hurry recipe, that's done in under an hour. The other is this longer and incredibly flavoursome, cook-it-low-and-slow recipe, that takes slightly more than an hour and a half to cook.
This slowly simmered version gives you such a rich sauce with such depth of flavour, you'll always want to cook it this way. Time-permitting, of course! Garnish it with Parmesan shavings and fresh basil or microgreens. Serve it on a bed of cooked tagliatelle, linguine or spaghetti, and accompanied with a fresh green salad and rustic baguette.
- 60ml (¼ cup) olive oil
- 2 onions, finely diced
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 30ml (2 tablespoons) garlic, minced
- 500g beef mince
- 6 tomatoes, chopped
- 125ml (½ cup) tomato pasata
- 250ml (1 cup) beef stock
- 15ml (1 tablespoon) dried basil
- 10ml (2 teaspoons) dried oregano
- 750ml (3 cups) boiling water
- 30ml (2 tablespoons) sugar, or to taste
- Salt and pepper
- Heat the olive oil in a large pot on medium heat.
- Add the onions, celery and carrots and sauté, about 10 minutes.
- Add the garlic and cook for 2 minutes.
- Now add all the rest of the ingredients, except the sugar, and reduce the heat.
- Simmer on low heat for approximately 90 minutes.
- Midway add the sugar to taste, and taste test to check if any additional salt and pepper is required.
- Once the liquid has reduced to form a rich and thick sauce, turn down the heat.
- Serve warm.
- No pasata? Replace it with tomato paste or purée.
- You can leave out the celery and carrots if you don't have these ingredients available. You'll still achieve a wonderfully rich sauce.
- You can also add some red wine, about 125ml (½ cup) if you prefer.
- I sometimes add 60ml (¼ cup) grated Parmesan to the pot at the end of cooking. It adds an extra layer of flavour.