Pasta

Bolognese Sauce

Mauricia's Recipes

The story …

Bolognese … a traditional slow-cooked mince sauce served over pasta. Another one of my daughter’s favourite dishes. I previously shared my quick version on the Facebook Page … but 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! My preferred accompanying pasta, tagliatelle, My daughter’s, spaghetti. Either way … it’s absolutely delish!

Come on … join me … and savour the satisfying taste of home-made comfort food.

The recipe …

Cooks: 120 minutes   Serves: 6   Level: Easy

Ingredients

  • 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

Method

  1. Heat the olive oil in a large pot on medium heat.
  2. Add the onions, celery and carrots and sauté, about 10 minutes.
  3. Add the garlic and cook for 2 minutes.
  4. Now add all the rest of the ingredients, except the sugar, and reduce the heat.
  5. Simmer on low heat for approximately 90 minutes.
  6. Midway add the sugar to taste, and taste test to check if any additional salt and pepper is required.
  7. Once the liquid has reduced to form a rich and thick sauce, turn down the heat.
  8. Serve warm.

Garnish

  • with Parmesan shavings and fresh basil or microgreens

Serve

  • on a bed of cooked tagliatelle, linguine or spaghetti, and accompanied with a fresh green salad and rustic baguette

Useful Tips

  1. No pasata? Replace it with tomato paste or purée.
  2. You can leave out the celery and carrots if you don’t have these ingredients available. You’ll still achieve a wonderfully rich sauce.
  3. You can also add some red wine, about 125ml (½ cup) if you prefer.
  4. I sometimes add 60ml (¼ cup) grated Parmesan to the pot at the end of cooking. It adds an extra layer of flavour.

Bon appétit

Author: Mauricia Jordaan

Photographer: Mauricia Jordaan

Leave a comment