Bolognese is a traditional Italian meat sauce.
Most commonly served with spaghetti this can can also be used for many other dishes. Here’s
my take on it. Like most meat sauces they get better the
longer you cook them so I usually try and make this on the weekend when I have a little
more time. It freezes perfectly so make much more than you need and you’ll always have
some on hand to quickly warm up and serve with pasta or to make a lasagne. Start with dicing the onion. If you would
like the full recipe for this Bolognese it will be on my website as well as the full
measurements listed in the information box below. Don’t forget to subscribe to my channel
for new recipes each week. There are a few different types of pots or
pans you can cook bolognese in but my favourite is a cast iron dish. It holds its heat so
well, its rather large so can fit everything in, and the shape is perfect for this type
of sauce. If you don’t have one a large sized saucepan works well or even are large
sautéed pan. Place your pan or pot over medium heat and add about a tablespoon of olive oil.
When it’s hot add in the onion, giving it a quick stir with a wooden spoon. We’re using a soffritto, excuse my accent,
which is combination of aromatic ingredients. Onions, carrots, and celery, also known as
a miroproix in French cuisine. It creates a great base and depth of flavours for the
bolognese. Dice up 2-3 medium sized carrots and add to the onions, giving them a quick
stir. Lastly is celery. All of this can be quite
a lot of chopping so if you have one use a food processor instead. Process until the
ingredients are small but not a puree or another option is grating. It may look a little different
but the bolognese will still end up tasting exactly the same. Cook the onion, carrot, and celery over medium
heat for about 3-4 minutes, stirring occasionally with a wooden spoon until the onion becomes
transparent. You’re not trying to brown the ingredients, just soften them a little. Turn the heat to high and add in the minced
meat, you can break it up beforehand but I find it just as easy to do it in the pot.
Bolognese works best using two different types of minced meat, beef and pork. If you just
have beef don’t sweat it, it’ll still taste great. The two different meats give
the sauce different textures, while the pork also adds flavour, and fat to tenderise. Break
the meat up with a wooden spoon and stir to combine with the onions, carrots, and celery. You may notice while the meat is cooking there
is liquid at the bottom of the pan. If this happens, make sure your heat is on high and
continue to cook the meat until the liquid disappears and it starts to fry again. You
want to make sure you’re browning the minced meat, not just stewing it until you can no
longer see any red or pink. Browning equals flavour so keep the heat on high. Season well
with salt and pepper. When the minced meat has browned, keep the
heat on high and pour in the wine, about half a cups worth. The wine will de glaze the pan,
basically releasing anything that has stuck to the bottom, and bubble away to reduce.
You want to reduce it by half, before adding in the next ingredients. Don’t worry about
alcohol content, the heat burns it off straight away leaving the sweet flavour. Stir well
to make sure everything is well combined. Turn the heat to low and add the tomato concentrate
or paste, and herbs. The tomato concentrate is basically concentrated tomatoes which means
it adds a lot of flavour in a small package. For herbs I’m using oregano because it’s
my favourite but you can also use basil, thyme, or mixed herbs. You’ll need about a a teaspoon
of dried. Mix everything in until combined. This is where I go a little of course to what
is the traditional way to make bolognese. In saying that, keep in mind cooking is what
you make it. Its great to have your own spin on things and not just follow recipes to the
letter. I’m using tinned tomatoes. Traditionally
all that would be added next is chicken stock and that would be all the tomato flavour in
this dish. If you’re not sure, try both ways and let me know which you like better,
it’s all about experimenting. Pour the tomatoes into the bolognese, along
with about a cup of water to loosen everything up and give the bolognese a good stir. Turn
the heat to low, put on the lid and leave to cook anywhere from 30 minutes to 8 hours.
In my opinion the longer the better but that all depends on how much time you have available.
If you’re not going to be home transfer the sauce to a slow cooker and cook on low. Give the bolognese a stir every so often to
break up the tomatoes. Closer to when you want to serve check the consistency and if
the sauce is too thin remove the lid and simmer the sauce on medium until it thickens. Always
make sure to taste your food before serving and add more salt and pepper if nessesary. Serve with spaghetti for the ultimate spaghetti
bolognese or use it to make lasagne. Let me know if you would like the recipe for that.
Thank you for watching, I hope you enjoyed this video and I will see you in a week.