Everyday Bolognese
This is a non-authentic Bolognese, which we are alot as kids and which we adore to this day. I know it will not bear relation to an authentic Bolognese, so this is a disclaimer. But, this served on top of spaghetti, with pre-grated Parmesan is a distinct and comforting memory from my childhood in the 80s and early 90s. As I cook through all my late mothers favourite recipes I couldn’t not share this. I’ve taken the liberty of using tagliatelle, instead of spaghetti as the smallest of updates. I also share her secret ingredient - which I’m trusting we can keep to ourselves but it really works here.
ingredients
400g minced beef mince
200g organic veal mince
200g organic pork mince
oil for cooking
2 small onions, diced
2 carrots, diced
2 stalks of celery, diced
x2 tins (400g) chopped tomatoes
1/2 glass of red wine
190g jar sun-dried tomato pesto
2 tablespoons tomato paste
1 tablespoon molasses sugar
1 teaspoon dried oregano
2 bay leaves
method
Sauté onions, carrot, and celery in a wide-bottomed saucepan, in a little olive oil. Add a dash of wine to the sofrito. In a separate frying pan cook the minced meat and drain off any fat. Add cooked mince to the sofrito mix. Next add tomato paste, tinned tomatoes and rinse out the tins with a little water, to save waste. Let simmer for at least 30 mins, preferably longer (up to 1.5 hrs). To finish add the sun-dried tomato paste. Season with salt and pepper. Serve with your pasta of choice.