This is my recipe for when I made a beef bolognese sauce which I served with some rigatoni pasta.
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- 500g minced beef, I try and get 5% or 10% fat mince, otherwise the end result can be a bit greasy and you try and remove the excess oil
- Pancetta
- Splash of olive oil
- One red onion, diced
- One red pepper, diced
- Handful of mushrooms, chopped
- Splash of balsamic vinegar
- Knorr chicken stockpot
- Dried Italian herbs
- Tin of tomatoes
- Tomato purée
- Garlic purée
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I usually use a big pan for cooking this dish. I heat the pan add the splash of olive oil and then cook off the pancetta. This adds flavour, saltiness and richness to the bolognese.
Then add the minced beef and brown off the mince until it is all done.
If, at this point, you have any excess fat in the pan then drain the cooked mince and discard the excess oil and fat.
Add the onion and pepper. You can add extra vegetables at this point, such as carrot if you want. After a few minutes add the mushrooms. Once the onion is soft and cooked, add the garlic puree. If you want to use freshly chopping garlic add it at the onion and pepper stage. Then add the tin of tomatoes, the herbs, the tomato purée and the balsamic vinegar.
Cook for at least 20 minutes on a low heat, though longer would ensure that the beef is tender.
Serve with a pasta of your choice. Add freshly grated Parmesan and freshly chopped parsley to taste.
