My spaghetti bolognese is my kids favourite. I must admit, after cooking it so often I got totally fed up with it. I found this recipe in an old Italian cookery book and it changed my mind – it also makes enough sauce to put half aside to make a Lasagna.
Bolognese comes from the Bologna region of Italy. They are famous for their dairy products, so this is why this dish has milk in. The meat is simmered in milk and this protects the proteins in the meat from the acids in the wine. This might seem weird adding milk, but it just does something and the meat tastes better.
Don’t ask how, it’s just science.
- 750g Minced Beef
- 150g Pancetta or Smokey Bacon (diced)
- 2 Large Onions
- 2 Carrots
- 2 Sticks of Celery
- 2 Cloves of Garlic
- 150ml Whole Milk
- 200ml Red Wine
- 200g Tomato Purée
- 1 tsp Basil
- Salt and Pepper
- In a large frying pan dry fry the minced beef, once browned add the pancetta or bacon. Continue to fry.
- Finely chop the onions, carrots, celery and garlic. I usually use a Blitzer.
- Add this to the mince and cook for 10 minutes.
- Pour the milk into the mince and stir to coat all the meat.
- Simmer for 5 minutes. Pour in the red wine, then add the tomato purée.
- Stir in the basil and season with salt and pepper.
- Cover and simmer for 1-hour stirring occasionally. You will notice that the sauce has turned a rich colour.
- Once the hour is up, remove the lid and continue to simmer for another 30 minutes.
- Put half the sauce to one side to use in the Lasagne, so that you have two meals for the price of one.
- Serve with a pasta of your choice. Use some of the cooking pasta liquid and add to the meat sauce.
- Sprinkle with Parmesan.I hope you enjoy x