Bolognese
The Italian classic of many a romantic moment. Also known as Spaghetti Bolognese.
Italian Main. Veröffentlicht durch Jon Scaife. Updated .
MED
Energy Density
1.7kcal/g
1.7kcal/g
MED
Fat
44g / serving
44g / serving
MED
Saturates
14g / serving
14g / serving
LOW
Sugars
7.7g / serving
7.7g / serving
LOW
Salt
0.4g / serving
0.4g / serving
LOW
Fibre
6g / serving
6g / serving
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
- Finely dice the onions, celery and carrot and mince the garlic.
- Put the oil in a large pan and sauté the soffritto for approx 20 mins.
- Add the garlic and
tomato purée - Turn up to medium, add the mince, and season with salt and pepper. Cook for around 5mins until is is browned off.
- 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.
- Turn the heat down to medium-low and stir in the tomatoes, bay leaves
- Partly-cover with a lid and simmer over a low heat for up to 3 hours
- Before serving remove the bay leaves and stir in the milk
- Cook the tagliatelle in plenty of boiling salted water for around 20 mins.
- Add any herbs to the sauce just before serving
- 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.
- Auch - 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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