Last week I made some Bolognese sauce. Now I know there is a variety of recipes out there and of course the original recipe but I think everyone has their own way of making Bolognese sauce and mine turns out to be different each time I make it. Here’s my recipe:
800 gr. of lean minced meat
2 tins of chopped tomatoes
1 tin of tomato puree
2 bay leaves
1 onion finely chopped
2 cloves of garlic finely chopped
1 large glass of red wine (250ml)
2 tbsp tomato ketchup
1 tbsp of dried Italian herbs
a few squirts of Worchester sauce
1 tsp of brown sugar
freshly ground pepper
garlic salt or sea salt
some olive oil
Fry the onions with the bay leaves in a large sauce pan in some olive oil on a low heat so they turn glassy. Turn up the heat, add the minced meat and fry it until it’s slightly turning brown. In between add the garlic and season with herbs, salt, sugar and pepper. Then add the tomato sauce, tomato puree, ketchup, Worchester sauce and the red wine. Turn the heat down, put a lid on the sauce pan and let it simmer for a good half an hour. Don’t forget to stir it once in a while and taste to see if you need any more seasoning.
As I used 800 gr. of minced meat and also added a handful of chopped brown mushrooms to the sauce the batch turned out to be quite large so I froze half of it to use on another day, which was yesterday.
I had several things in my fridge that I thought would go well with the Bolognese sauce:
half a glass of sliced black olives
1/3 of a glass of capers
6 strips of streaky bacon
¼ of an onion
a small bunch of chives
a glug of red wine
I finely chopped the onion and fried it in some olive oil together with the bacon that I had cut into tiny quarters. Then I added the capers and the olives …
… and also some freshly cut chives and last not least a glug of red wine that I had just opened to go with the meal ;-).
Once it was all hot I emptied my container of defrosted Bolognese sauce into the pan, gave it all a good stir and turned the heat down to let it simmer for a bit until my tagliatelli were ready.