I know what you’re thinking.
Bolognese Sauce? Seriously? She’s posting a recipe for Bolognese Sauce? I can make a Bolognese sauce blindfolded, standing on one leg and one hand tied behind my back. Actually, make that TWO hands. Pfffft.
I’m sure that’s all true. Normally I don’t use a recipe either (not that we eat a lot of bolognese, thanks to some pretty traumatic flatting experiences), but this one from Gennaro Contaldo caught my eye, as it uses no tomatoes. I asked Tall if he was brave enough to give it a go, and he puffed out his chest, all manly-like and in a deep voice said, “I guess so…”
It was REALLY tasty. Gennaro’s comment in the Market Kitchen Cookbook says:
“It tastes even better the following day, when the flavours have developed.”
and apparently, he’s right. Tall took leftovers for lunch and emailed to tell me how good it was. I had toast that day. Yeah. Bitter.
Anyhoo! The recipe:
Pasta with Bolognese Sauce – serves 4
150ml extra virgin olive oil*
1 onion, finely chopped
1 stick celery, finely chopped
300g minced beef
300g minced pork
250ml medium red wine
1 fresh rosemary sprig
salt and freshly ground black pepper
6T tomato paste
1L hot chicken or vegetable stock
300g fresh or dried spaghetti, fettucine or tagliatelle
Heat olive oil in a medium saucepan; add onion and celery and fry over a low heat for 1-2mins or until translucent.
Stir in the beef and pork, turn up the heat and fry until the meat is brown all over. Press out any lumps with a wooden spoon.
Pour in the wine and allow to evaporate by half.
Add the rosemary; season to taste and stir in the tomato paste. Cook for 1min before pouring in the stock. Bring to the boil, reduce heat and simmer gently for 1 ¼ hours. Check and stir occasionally; add a little hot water if in need of extra liquid**
When Bolognese is almost ready, cook pasta in a large pot of lightly salted water according to packet instructions.
Drain the past and mix with about half of the sauce in a large bowl. Divide between 4 bowls and top each with remaining Bolognese sauce. Serve immediately, sprinkled with freshly grated Parmesan, if desired.
* I used just 50ml, as that was all I had, and that was PLENTY!
** At the end of the cooking time, my sauce was still very liquid, so I simmered for a further 15-20mins to reduce the amount of liquid to a “normal” Bolgonese consistency.
Recipe: Market Kitchen Cookbook