I know that everyone thinks that they have the best Bolognese recipe, but seriously this is the best Bolognese recipe ever. It is slow cooked for hours, which brings out such a complex and rich flavour – almost like a ragu. If you are dubious just try it and you will be converted! The slow cooking may daunt some, however even though it takes a look time to cook – this recipe can’t be any simpler.
This recipe is adapted from Gill’s Bolognese, which was featured on River Cottage. I’ve made quite a few changes and also outlined some tips below. This makes a lot of Bolognese, but it’s perfect to freeze and can be used in a range of dishes (see suggestions below).
- 2kg premium beef mince
- 1 bottle of red wine
- 2 onions
- 2 large carrots
- 4 stems celery
- 4 gloves of garlic
- 3 tins chopped tomatoes
- 450g pancetta or bacon
- 1 tablespoon Worcester sauce
- 4 bay leaves
- 1 teaspoon mixed dried herbs
- Chop the pancetta or bacon, into lardoons. Then dice the carrot, onion, garlic and celery
- In an extra large saucepan, heat olive oil to a medium heat
- Add the chopped pancetta, carrot, onion and celery. Cook on a medium heat for 10 minutes until slightly browned.
- Season the vegetables and speck with salt & pepper
- Add the mince to the pan, browning slightly and cooking for 5 minutes
- Add tinned tomatoes, Worcester sauce, dried herbs, wine and bay leaves. You may be overwhelmed by the amount of liquid, but don’t worry this will reduce completely
- Bring the ingredients to the boil and then reduce to a very low simmer. Cook for 3 hours minimum and 4 hours maximum, until the liquid has reduced – stirring once ever 30 – 40 minutes.
- Before serving taste the Bolognese and season accordingly
- Don’t worry about purchasing a nice bottle of red, I just bought a $6 bottle of Shiraz and it worked perfectly
- If the liquid reduces too quickly during the cooking process, just add some water to the mixture
- Serving suggestions:
- Freshly cooked spaghetti topped with parsley and grated pecorino cheese
- Gluten free lasagne, instead of pasta layers use eggplant
- Thick rustic style sourdough, topped with parsley and grated pecorino cheese