This is one of those recipes that everyone needs in their arsenal! Now from previous posts you will know that I am a fan of quick and easy meals but this is definitely not one of those. Trust me bolognese that is cooked quickly has no love in it and you can taste it, there is no Flava Flav or aroma.
The smell should fill your house and make you want to eat it straight from the pot (hey there is no judgement here).
Slow cooking requires patience (obvs) but it brings out and intensifies all the flavours.
Serves: 4 - 6 people
Time: 2 hours
2 tablespoons of olive oil
1 large onion
1/2 of sweet basil
1/2 teaspoon of thyme
1 large carrot (or 2 medium ones)
4 sticks of celery
2 gloves of garlic
500g of lean beef mince
2 tablespoons of tomato puree
400 ml tin of whole Italian tomatoes
100 ml of red wine
Salt and Pepper
Place a large pan on a high heat and add the olive oil.
While the oil is heating finely slice the onion, carrots, celery and garlic.
First fry the onions until soft (between 5-10 minutes) add the basil, thyme and marjoram to release the flavours.
Add the celery, garlic and carrots (get these chopped as fine as possible, I used an electric chopper for this) and fry for a further 5 minutes or until soft.
Add the mince and brown (super important) this will take between 10 and 15 minutes. While the mince is cooking make sure to break it up into smaller pieces and mix it in with the onion and carrot mixture.
Once the mince is brown add the tomato puree, tin tomatoes and red wine and mix together and turn the heat up.
Once the bolognese starts to boil turn the heat down so that it begins to simmer.
Season generously with salt and pepper and cover.
Let the bolognese cook for another 1.5 hours -stir occasionaly to prevent sticking (turn the heat down if this starts to happen)
Cook pasta according to package instructions.
Serve with a good hard cheese such as parmesan and enjoy.