Bolognese sauce recipe – the simplest also the best?
Ah, Bolognese – the king of pasta sauuuce. Known as ‘ragu’ in Italy, here’s the London version…
Ingredients
Beef or lamb mince
Passata or chopped tomatoes
Miso or soya sauce
1. Fry the meat in a little oil, breaking it up with a wooden spoon
2. Once brown, add the passata/chopped tomatoes and mix
3. Leave to stew on a medium/low heat, until the tomatoes are absorbed (leave on a low heat for 2-3 hours if you can, for added flavour)
4. Finally, add soya sauce to taste, or, if you have it, miso, which adds a really satisfying salty kick (NB – miso denatures if exposed to boiling sauce, so best to remove a little sauce into a bowl, leave to cool a sec, then mix with the miso. Also, miso is incredibly strong, so you might need only a tablespoon or two…)
As they say, “that’s ah-it-ah” (or at least they do if they’re part of an ad campaign for pasta sauces which encourages Italian stereotypes with the use of puppets.) Oops… Did I say that?
Amazing as it might seem to some Londoners, Italians actually know which pasta goes best with which sauces. Get the wrong one and you could be a laughing stock. For Bolognese/ragu, LondonCooking suggests you plumb for tagliatelle.
(1 votes, average: 4.00 out of 5)
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(4.67 out of 5)
Never tried miso or soya – but would definitely advocate removing the browned mince from the pan then adding – in this order, all finely diced – onion (fry until completely translucent) garlic, celery, and carrots. When cooked until soft – return the mince – then add the tomatoes/passata and simmer for 3 hours. Even better if you can afford to allow some “steeping time” after the 3 hours and when cold – overnight is best. Never fails me.