About this recipe:Based on the more classic and original Bolognese except not as rich, more tomatoey, and tossed through the pasta to serve. Economical as it goes a long way. This will serve 6 however I serve it for 2 and freeze the rest in batches for an easy meal.
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Method Prep:5min › Cook:2hr › Ready in:2hr5min
Boil the kettle. Using a knife cut a criss cross into the base of each fresh tomato. Place in a bowl and pour over boiling water to cover. Leave for 30 minutes.
Meanwhile, heat a heavy based casserole dish (eg. Le Creuset®) and add the oil. Add the mince and fry off until completely browned, about 10 minutes.
Add the onion and cook with the mince for 10 minutes. Add the garlic and cook stirring constantly for 3 minutes. Add the wine, tinned tomatoes and tomato puree. Mix well to combine and cook, stirring occasionally until the wine has almost all evaporated, about 12 minutes.
Add the oregano and milk and season with salt and pepper. Mix well. Reduce heat to a simmer and cover. Simmer, stirring occasionally, for about 2 hours. The sauce should still be quite loose.
Meanwhile, peel the skins from the tomatoes. De-seed and chop into a dice and set aside for later.
Bring a large pot of salted water to the boil and cook the pasta until al dente and drain. While the pasta is cooking add the fresh chopped tomatoes to the sauce and mix well. Add the pasta directly into the pasta sauce with tongs and mix well to coat the pasta. Plate up and garnish with basil and pecorino or Parmesan cheese.
If serving 2, just cook enough pasta for 2 and before tossing the pasta through the sauce - remove 4 portions of the sauce.