Recipe: Classic Bolognese sauce
I think in many families, Pasta Bolognese is the one dish that pleases everybody and that one makes whenever one doesn't want to think too much about dinner. Everyone seems to have their favourite recipe, and everyone seems to believe their recipe is the best.
My Bolognese is a traditional one, very easy and pretty healthy. By all means, I don't pretend it is the true traditional recipe, as I believe I have actually never looked at a recipe for Bolognese, only sort of copied what my grandmother and mother have been doing for decades. As they both would, I often switch ingredients depending on what I have in my cupboard (with or without passata, fresh herbs, chilli pepper, celery...). The following recipe is the one I made this week, and it was a good try. I used a whole red chilli which made the sauce quite spicy. I like tomato sauce to have a bit of a kick, but this one was on the hotter side of the spectrum so it might be more of a meaty all arrabbiata than a real Bolognese.
I would often use passata and one can of chopped tomatoes, especially if the sauce is supposed to end up in a lasagna. I usually use spaghetti or linguine, but this recipe would also be delicious with courgetti.
500g lean mince beef (5% to 10% fat)
1 big carrot, peeled and grated
1 celery stick, finely chopped
1 big onion, finely chopped
1 garlic clove, crushed
1 red chilli, finely chopped
2 cans chopped tomatoes
2 tbsp tomato puree
1 tsp fresh rosemary
1 tsp oregano
1 tsp fresh basil
Salt & pepper
In a large saucepan, heat some olive oil. Add the onions, carrots, celery and garlic and cook for about 4 minutes on high heat.
Add the meat, salt, pepper, oregano and rosemary and cook until all the meat is brown and broken in bits.
Add the chopped tomatoes, tomato puree, half a can of water (don't if you are using passata) and fresh basil, finely chopped. Bring to a simmer then reduce to a low heat, cover and cook for 30 minutes to an hour.
Meanwhile, make the pasta, al dente of course. Serve the sauce on top of the pasta, with fresh parmesan (a lot, as far as I am concerned) and a few basil leaves.