To me, the best bolognese sauce is kept as simple as possible. The best part about bolognese is the numerous uses such as lasagna, stuffing vegetables, arancini fillings and it freezes so super well if you make a big batch like I tend to do. Dedicating this one to my brother Dion; he would eat bolognese religiously at any time of day growing up and pasta is still a traditional pre game dinner to this day!
Ingredients
1kg beef mince
500g pork mince
3 bottles good passata
1 cup red wine [drinking quality]
1 tablespoon salt
Pinch of chilli flakes
Pinch of dry oregano or fresh oregano/basil
1-2 tablespoons tomato paste
Extra virgin olive oil
Method
In a large pot, coat the bottom of the pan with olive oil. Bring up to a medium heat and add the mince to brown off, breaking up as it cooks into desired texture. Once just cooked add the paste, chilli, salt, wine, herb and passata [filling the bottles up halfway with water and adding to the pot also]
Mix well and bring up to a boil. Drop the temperature down and allow it to simmer until the sauce has thickened.
Taste your sauce and add oil/salt to taste.
Chanel's Tapas Bar 