After searching the internet for the best Bolognese sauce, I think I have finally found my go to recipe. This recipe takes bits and pieces of recipes I found online and adds them together to make the perfect Bolognese sauce.
This recipe was a total experiment but was a success with the family, they loved it and by the end there was none left.
I didn’t take any photos as it was an experiment, next time I make this sauce I will take some photos.
- Olive oil
- 1 medium brown onion and 1 small red onion.
- 1 large garlic clove.
- 500grms beef mince.
- 2 medium carrots (grated)
- salt and pepper
- 50ml red wine
- 1tsp fennel seeds
- 1 bay leaf
- 1 tin canned tomatoes
- splash of milk
- chopped parsley
- To begin make the Bolognese sauce, in pot add the olive oil and saute the onion and garlic. Once sauted, add in the carrot and cook, then add mince and cook making sure to constantly break up the big chunks of mince.
- Add in all the spices and while the mince is still cooking.
- Cook until the mince is nice and browned then add in the red wine and let it evaporate.
- Once the wine has evaporated add in the tin of tomatoes. If there is excess tomato left in the tin add a bit of water to the tin then pour the water in the sauce.
- Leave to cook so the sauce can thicken up. (around 20mins)
- While the sauce is cooking, cook your pasta. Boil water in a pot and add salt and olive oil. Once the water is boiling throw in the pasta and cook according to the packet. When cooked drain the pasta, make sure to keep some of the pasta water just in case your sauce is a bit too thick.
- This step is optional, but I do this to make sure my pasta doesn’t stick together. In the pot you boiled your pasta in (dry pot) add a tablespoon of butter and put back on the stove. Let the butter melt then add in your drained pasta. As soon as you add the pasta mix with a wooden spoon then take off the heat. If you didn’t season your pasta water now would be a good time to add some salt.
- Now that the pasta is cooked its time to add the finishing touches to your sauce by adding a dash of milk. (I don’t really know what this achieves but I like it) and cook for another 5mins.
- Finally take the sauce off the heat and add in chopped fresh parsley.
- Time to plate up. Add your pasta to a plate grate some fresh Parmesan cheese on top and add your Bolognese sauce, sprinkle with some more cheese.