Back in 2010 an article titled ‘Italian chefs tell world how to make correct Bolognese’ appeared in the British paper The Telegraph. It tells how ‘Hundreds of Italian chefs cooked Bolognese sauce in
order to show the world how to make the classic recipe correctly.’
Not wishing to incur the wrath of the those Italian chefs I thought it prudent to called this a ‘Bolognese-style style’ sauce.
Having a good Bolognese-style sauce in your cooking repertoire, I think, is one of the most useful recipes you can have – make up a large batch and freeze it in serving size portions for quick and easy meals when time is short.
10 ways to use this versatile meat sauce:
- Spoon over pasta or baked potatoes and top with freshly grated Parmesan cheese;
- Use as the meat sauce in a lasagne;
- Split and toast hamburger buns, top with meat sauce to make sloppy joes;
- Add some chilli and use to fill tacos or burritos;
- Fill cannelloni tubes with meat sauce, top with white sauce and grated cheese and bake until golden;
- Use as a stuffing for capsicums, mini pumpkins or zucchini;
- Add a can of drained red kidney beans and some chilli to reheated sauce to make chilli con carne;
- Spread over pizza base then top with your favourite toppings for a meat lovers pizzas;
- Line pie tins with shortcrust pastry, filling with meat sauce, top with grated cheese and cover with flaky pastry top for delicious meat pies; or
- Serve in the traditional Kiwi way on toast.
Makes about 2L
Serves 8-10 depending on how it is used
250g bacon, rinds removed, diced
1kg beef mince
1 large (about 200g) onion, chopped
2 medium (about 150g each) carrots, chopped
2 sticks celery, chopped
2 cloves garlic, sliced
¼ cup chopped Italian flat-leaf parsley
1 tbsp chopped fresh rosemary
1 tsp dried oregano
2 cups red wine
2 x 440g cans diced tomatoes
2 tbsp tomato paste
2 bay leaves
1 Heat a large heavy-based saucepan over a medium heat. Add a little oil and swirl to cover base of pan. Add bacon and cook,
stirring occasionally, for 5 minutes or until bacon is cooked.
2 Increase heat, add mince and cook, breaking up, for 10 minutes or until meat browns.
3 Meanwhile, place onion, carrots, celery, garlic, parsley, rosemary and oregano in a food processor and process to finely chop. Add to meat mixture and mix well to combine. Cook, stirring
frequently, for 10 minutes.
4 Add wine, bring to simmering and simmer, stirring
occasionally, until reduced by about half.
5 Stir in tomatoes and bay leaves, bring back to simmering and simmer, stirring occasionally, for 1-1½ hours or until sauce is rich and thick. Remove bay leaves before serving.
Happy cooking and eating.
Recipe by Rachel Blackmore
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