The Best Bolognese Sauce
The classic pasta sauce that everyone knows and loves. Bursting with flavour - mushrooms, carrots, garlic and chilli, this sauce is spicy, meaty and rich - blow away your family or friends with this delicious classic dinner recipe!
Equipment
- Deep casserole pot or cast iron pot
- Wooden spoon
- Sharp knife
- Chopping board
- Peeler
Ingredients
- 500 g minced beef
- 1 litre passata or blend 2 tinned tomatoes
- 1 onion
- 4 garlic
- 2 cups chopped carrots
- 500 g sliced mushrooms
- 200 ml red wine
- 200 ml beef stock
- 1 tbsp fresh basil
- 1 tsp black pepper
- 1 tsp sea salt
- 1 tsp cayenne pepper
- 1 tsp mixed herbs
- 2 tbsp olive oil
- 1 tbsp tomato puree
Instructions
- Properly wash the mushrooms and peel the carrots. Slice the mushrooms (keeping the stalks), chop the onions into small squares and the carrots into cubes - see the picture. Mince the garlic and chop the chilli finely.
- Heat the olive oil in the pan until hot. Now add the mince meat and fry until browned. Once the meat has browned add the onions and fry for 3/5 minutes adding the minced garlic in the last minute or so to avoid burning.
- Add the sliced mushrooms and mix well and leave to cook for 2 minutes. Stir again and ensure all mushrooms have changed colour (darker in colour see picture). Finally add half of the chopped carrots, stir and leave again for 2 more minutes.
- Next add the wine, passata, chopped chilli and squeeze some tomato puree to the pan and stir. Add the herbs, spices, salt and pepper, mix well and cover.
- Leave heat on high and allow to come to a bubble (about 10 minutes) keep checking until boiling and then turn down to medium for 20 minutes.
- After 20 minutes turn down to low and add the remaining carrots and leave on low for another 40 minutes. Stir every 10 minutes, and check for salt after the first 20 minutes and add more if needed.
- After 20 minutes the sauce will be ready but I leave mine for the full 40 minutes on low - The longer the cook the tastier the sauce! Enjoy!
Notes
Child friendly: Hold off on the wine and don't use chilli or cayenne pepper if your children are not used to spice or rich flavours. Instead add 2 more teaspoons of black pepper.