Bolognese - ready to serve

Bolognese

The Italian classic of many a romantic moment. Also known as Spaghetti Bolognese.

Rating: (1)Serves: 6Serve With: TagliatelleCooking Method: FryReady In: 3 hours 45 mins Prep Time: 25 mins Cook Time: 3 hours 20 mins
MED
Energy Density
1.7kcal/g
MED
Fat
44g / serving
MED
Saturates
14g / serving
LOW
Sugars
7.7g / serving
LOW
Salt
0.4g / serving
LOW
Fibre
6g / serving
Free-from:
Suitable for:FreezerLong-lifePregnancy

Traditionally bolognese sauce isn't served with spaghetti as we have it now, but is served with tagliatelle. A lot more goes into a good bolognese sauce than just beef, onion and tomato, mostly time!

Preparation

    Bolognese - Ingredients
  1. Finely dice the onions, celery and carrot and mince the garlic.
  2. Bolognese - Prepared Ingredients
  3. Put the oil in a large pan and sauté the soffritto for approx 20 mins.
  4. Bolognese - bacon onions and garlic
  5. Add the garlic and tomato purée
  6. Bolognese - adding carrot and celery
  7. Turn up to medium, add the mince, and season with salt and pepper. Cook for around 5mins until is is browned off.
  8. Add the wine to the main pain, turn the heat up more for 20-30 seconds and simmer until it has reduced in volume by about a third.
  9. Bolognese - adding wine
  10. Turn the heat down to medium-low and stir in the tomatoes, bay leaves
  11. Bolognese - adding tomato
  12. Partly-cover with a lid and simmer over a low heat for up to 3 hours
  13. Before serving remove the bay leaves and stir in the milk
  14. Cook the tagliatelle in plenty of boiling salted water for around 20 mins.
  15. Bolognese - ready to serve
  16. Add any herbs to the sauce just before serving
  17. Drain and divide the tagliatelle between the plates. Add a good ladle of the sauce. Finish with a twist of black pepper

Notes

  • I tweaked this recipe in Oct 2023 to reflect some changes to how I make it. It takes longer this way but it is much better!
  • Chop the veg as small as possible otherwise it will be like chunks of veg in a tomato sauce, rather than the veg becoming part of the sauce.
  • I always recommend putting the puree in early, and the garlic and herbs late.
  • Also - use the best tomatoes possible - never tinned chopped ones, either fresh (which will need to cook down for longer) or whole tinned, ideally a quality brand or DOP region.
  • This recipe makes a sauce of approx 2 litres - if you are making more make sure you have a large enough pan
  • Don't be tempted to add even more things to the sauce - it can become too much. The best Italian cooking is usually simple!

Ingredients

  • 3 tbsp olive oil
  • 500g steak mince
  • 500g pork mince
  • 2 cloves garlic
  • 500g soffritto
  • 180ml red wine
  • 2 tins of tomatoes
  • 2 bay leaves
  • 2tbsp tomato purée
  • 3 bay leaves
  • 120ml milk
  • ½ tsp ground black pepper
  • 400g tagliatelle
  • Optional fresh herbs
  • 1 tbsp oregano
  • 1 tsp thyme
  • 1 tbsp basil

Equipment

  • Large frying pan with lid
  • Chopping board
  • Knife
  • Medium pan

Nutritional Facts

  • Serving size: 502.9g
  • (34% / 42%)   Calories: 843kcal
  • (80%)Total fat: 44g
  • (70%)   Saturated fat: 14g
  • (68%)   Unsaturated fat: 23.8g
  •     Mono: 20g
  •     Poly: 3.8g
  • (39%)   Cholesterol: 118mg
  •   Trans Fat: 0.6g
  • (22%)Total carbohydrates: 66g
  •   Starch: 0g
  • (26%)   Sugars: 7.7g
  •     Sucrose: 0.6g
  •     Glucose: 0.9g
  •     Maltose: 0g
  •     Lactose: 0g
  •     Fructose: 0.7g
  •     Galactose: 0.1g
  • (24%)   Fibre: 6g
  • (80%)Protein: 40g
  • Salts
  • (7%)   Sodium: 141mg
  • (31%)   Potassium: 1.1g
  • Minerals
  • Calcium: 9%
  • Iron: 34%
  • Zinc: 56%
  • Magnesium: 17%
  • Phosphorus: 50%
  • Copper: 22%
  • Manganese: 2%
  • Selenium: 8%
  • Fluoride: 21%
  • Cryptoxanthin: 9mg
  • Lycopene: 37%
  • Lutein: 0.4g
  • Vitamins
  • Vitamin A: 279µg
  • Thiamin (B1): 8%
  • Riboflavin (B2): 8%
  • Niacin (B3): 9%
  • Vitamin B5: 2%
  • Vitamin B6: 15%
  • Folate (B9): 8%
  • Vitamin B12: 4%
  • Choline: 4%
  • Vitamin C: 48%
  • Vitamin D: 4%
  • Vitamin E: 23%
  • Vitamin K: 34%
  •  
  • Arginine: 8mg
  • Aspartic Acid: 33mg
  • Glutamate: 28mg
  • Glycine: 9mg
  • Proline: 13mg
  • Serine: 8mg
  • Tyrosine: 5mg
  • Alanine: 10mg
  • Cystine: 2mg
  • Amino Acids
  • Histidine: 4mg
  • Isoleucine: 11mg
  • Leucine: 17mg
  • Methionine: 2mg
  • Phenylalanine: 9mg
  • Threonine: 9mg
  • Tryptophan: 4mg
  • Valine: 13mg
  • Lysine: 10mg
  • Betaine: 0mg

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