1. Some traditional slow cooked Bolognese Sauce are made with a mixture of beef and pork mince. Beef for flavour, pork for juiciness. I typically do not use this for midweek.
2. I use Oxo Beef Cubes
(Woolies & Coles).
3. Supermarket canned tomato can be notoriously sour. A touch of sugar makes an incredible difference. The amount required will depend on how sweet / sour the tomatoes and tomato paste is - go by taste. Typically, the better the quality, the less sour they are so the less sugar you will need.
4. See commentary in post about emulsifying the pasta sauce. This is the "proper" Italian way to cook pastas.
5. Slow cooking option:
really takes this to another level, if you have the time! Incredible extra flavour and tender meat. Just add 3/4 cup of water, cover with lid and simmer on low for 2 hours. Then uncover and simmer for 30 minutes to reduce sauce.
6. Other notes:
* If you double the recipe, then brown the beef in 2 batches. If you try to cook it in one batch, you will end up stewing it rather than browning!* SLOW COOKER:
This is really fantastic made in a slow cooker! The meat becomes so tender and the sauce has incredible flavour. At step 3, cook until the wine liquid disappears completely, then transfer it into the slow cooker at step 4 and cook for low for 6 hours. * VARIATIONS:
Here are some ideas for ways to take this up a notch, if you are so inclined!
- Add finely chopped bacon (smokey is the ultimate!) or pancetta, cook with the onion
- 1 tbsp soy sauce (my mother did this, I sometimes do! I've seen it in some chef recipes)
- Fresh or dried red chilli
- Finely chop 1 carrot + celery and saute that with the onion to make a softrito
- Bolognese gets better the longer it is cooked, and it's even better the next day. A traditional Italian Bolognese Ragu is cooked for around 2 hours!
7. Nutrition per serving, assuming 5 servings.
Originally published August 2016. Updated with new commentary and most importantly, recipe video! No change to recipe.