Salsa Boloñesa

    1 hour 50 min

    This pasta sauce recipe is my take on an Italian classic. Packed with flavour, this is a form of comfort food second to none.

    2 people made this

    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 40g pancetta, chopped
    • 1 clove garlic, finely chopped
    • 2 tablespoons finely chopped onion
    • 2 tablespoons finely chopped carrot
    • 2 tablespoons finely chopped celery
    • 1 1/2 teaspoons dried basil
    • 1 1/2 teaspoons dried oregano
    • 1/4 teaspoon dried coriander
    • few twists of the pepper mill
    • 300g minced beef
    • 250ml white wine
    • 170g tomato puree
    • 2 (400g) tins Italian plum tomatoes, chopped

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Heat oil in large pot or frying pan. Add pancetta and fry gently, stirring occasionally, for some 4 minutes or so or until brown but not crisp.
    2. Add onions and garlic and fry gently, stirring occasionally for 1 minute. Add carrot and celery and continue cooking, stirring occasionally, for further 3 minutes.
    3. Add the dried herbs and black pepper, stir in well and continue cooking, stirring continuously, for 1 minute.
    4. Add mince and break down and brown slightly for some 3 minutes or so. Add wine, turn up heat and reduce by half, at first stirring to breakdown mince completely so no lumps remain.
    5. When wine has reduced, add puree, and stir in quickly to avoid burning. Add tomatoes, stir to break down further and bring to boil.
    6. Reduce heat and simmer, stirring occasionally, for about 45 minutes to 1 hour or longer if you want a more intense flavour.

    To serve

    Serve with pasta of your choice and side dish of Parmesan cheese.

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