About this recipe:I'm essentially a lazy cook so I make three times the amount of sauce to use it several times. The first day, I make spaghetti alla bolognese. The second day, I make a dish called "pasticcio di pasta" (available on this site) with the sauce that can be eaten for two days.
4 tablespoons olive oil
1 chopped onion
750g minced meat (half beef, half pork)
salt to taste
2 (400g) tins whole plum tomatoes
2 to 3 tablespoons tomato puree
2 to 3 chopped fresh tomatoes
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In a deep pan or casserole, melt the butter and add the olive oil and chopped onion. Cook until the onion is golden brown. Add the mince, salt and cook until the meat is lightly browned. Crush the peeled tomatoes by hand and add along with the tomato puree and passata. Let the sauce cook for 2 to 3 hours on low heat, stirring occasionally.
Chop the fresh tomatoes and add them to the sauce 30 minutes before the end of the cooking time.
You can prepare the sauce the day before using it. It will be more flavourful. Add the fresh tomatoes the day you will use the sauce, always 30 minutes before the end of the cooking time.