Chunky Bolognese sauce

    2 hours 10 min

    My take on traditional Bolognese, using bits and bobs from different recipes I've tried over the last few years.

    6 people made this

    Serves: 6 

    • a good glug of olive oil
    • 1 large onion, chopped
    • 3 large cloves garlic, crushed
    • 1 red and 1 green pepper, chopped
    • 500g of extra lean minced beef
    • 1 pack of pancetta cubes
    • 350ml beef stock
    • 1 glass of red wine
    • 2 (400g) tins chopped tomatoes
    • 1 tablespoon balsamic vinegar
    • 1/2 tube of tomato purée
    • a generous pinch of mixed herbs
    • 5 to 10 button mushrooms, chopped
    • sea salt and black pepper

    Prep:20min  ›  Cook:1hr50min  ›  Ready in:2hr10min 

    1. Fry the onion and garlic in the olive oil until it starts to soften, then add the peppers and continue to fry until soft - about 8 minutes all in all.
    2. Add the beef and pancetta and continue to cook until the meat is browned.
    3. Add the stock, wine, tinned tomatoes, balsamic vinegar, puree and herbs and stir together and then bring up to the boil.
    4. Add the mushrooms then turn down the heat to a simmer and leave uncovered for 1 1/2 to 2 hours, or until the sauce has thickened to where you want it. Give the sauce a stir every 20 minutes or so and season to taste with the salt and pepper.

    Serving ideas

    Serve with fresh pasta, garlic bread and a nice crisp salad. Top with grated Parmesan to serve.

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