Peppercorn sauce

Bolognese

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

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Rating: (1)Serves: 4Serve With: TagliatelleCooking Method: FryReady In: 1 hours 55 mins Prep Time: 25 mins Cook Time: 1 hours 20 mins
LOW
Energy Density
1.5kcal/g
MED
FAT
29g per serve
MED
SATURATES
10g per serve
LOW
SUGARS
13g per serve
MED
SALT
2.2g per serve
Free-from:
Suitable for:FreezingPregnant Women

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.

Preparation

  1. Finely dice the onions, celery and carrot and mince the garlic.
  2. Cut any excess fat from the pancetta and then cut into 1cm squares.
  3. Fry the mince with a 1tsp of oil for around 5mins. Once it is cooked, drain off fat and leave the mince to stand in a bowl
  4. Heat the second tsp of oil in a large, heavy-based saucepan and fry the pancetta over a medium heat until golden.
  5. Add the onions and garlic and frying until softened.
  6. Add the celery and carrot
  7. Add the wine and boil until it has reduced in volume by about a third.
  8. Stir in the tomatoes, bay leaves, tomato purée, hendersons relish, stock cube, oregano and thyme.
  9. Re-add the mince
  10. Cover with a lid and simmer over a gentle heat for 1 hour until it's rich and thickened, stirring occasionally.
  11. Cook the tagliatelle in plenty of boiling salted water for around 20 mins.
  12. Add the fresh basil to the bolognese sauce
  13. Drain and divide the tagliatelle between the plates. Add a good ladle of the sauce. Finish with a twist of black pepper

Ingredients

  • 2 tsp olive oil
  • 500g lean steak mince
  • 3 rashers pancetta
  • 2 red onions
  • 2 cloves garlic
  • 1 large carrot
  • 1 large stalk of celery
  • 1 large glass white wine
  • 400g chopped tomatoes
  • 2 bay leaves
  • 2tbsp tomato purée
  • 1 beef stock cube
  • 1 tbsp hendersons relish
  • 1 tbsp oregano
  • 1 tsp thyme
  • Handful fresh basil
  • ½ tsp ground black pepper
  • 400g tagliatelle

Equipment

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

Notes

Chop the bacon and 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

Nutritional Facts

  • Serving size: 588g
  • (35% / 44%)   Calories: 870kcal
  • (53%)Total fat: 29g
  • (50%)   Saturated fat: 10g
  • (43%)   Unsaturated fat: 15g
  • (30%)   Cholesterol: 90mg
  •   Trans Fat: 1g
  • (36%)Total carbohydrates: 108g
  • (43%)   Sugars: 13g
  • (72%)   Fibre: 18g
  • (76%)Protein: 38g
  • Salts
  • (45%)   Sodium: 890mg
  • (46%)   Potassium: 1.6g
  • Minerals
  • Calcium: 18%
  • Iron: 80%
  • Zinc: 90%
  • Magnesium: 59%
  • Phosphorus: 87%
  • Copper: 111%
  • Manganese: 9%
  • Selenium: 320%
  • Fluoride: 109%
  • Cryptoxanthin: 5mg
  • Lycopene: 165%
  • Lutein: 360mg
  • Vitamins
  • Vitamin A: 350µg
  • Thiamin (B1): 0%
  • Riboflavin (B2): 0%
  • Niacin (B3): 73%
  • Vitamin B5: 40%
  • Vitamin B6: 77%
  • Folate (B9): 23%
  • Vitamin B12: 125%
  • Choline: 25%
  • Vitamin C: 40%
  • Vitamin E: 27%
  • Vitamin K: 52%
  •  
  • Arginine: 0mg
  • Aspartic Acid: 1g
  • Glutamate: 3g
  • Glycine: 0mg
  • Proline: 1g
  • Serine: 0mg
  • Tyrosine: 0mg
  • Alanine: 1g
  • Cystine: 0mg
  • Amino Acids
  • Histidine: 0mg
  • Isoleucine: 0mg
  • Leucine: 1g
  • Methionine: 0mg
  • Phenylalanine: 1g
  • Threonine: 0mg
  • Tryptophan: 0mg
  • Valine: 0mg
  • Lysine: 0mg
  • Betaine: 12mg

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