bolognese sauce

bolognese

So, everybody knows how to make bolognese sauce, right?
Well, my flatmate Peter didn’t and so I gave him a lesson the other day.

Recipe and instructions below the links.

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  • 400 gr ground beef
  • 400 gr ground pork
  • 250 gr chopped bacon
  • 6 garlic cloves, peeled & sliced
  • 1 large red onion, chopped
  • 3 italian green peppers, chopped
  • 500 gr mushrooms, sliced
  • 1 courgette, diced
  • 2 tsp basil
  • 2 tsp oregano
  • freshly ground black pepper
  • chili flakes (optional)
  • 2 – 400 gr tins chopped tomatoes
  • 1 – 280 gr jar “sofrito” (tomato sauce)
  • 250 ml rioja
  • salt to taste
  • olive oil

In a large frying pan sauté the garlic, onion & peppers in a tbsp of olive oil with the bacon pieces on medium heat and cook until the veg are soft. Then add the ground pork and beef and cook until browned. In a large pot cook the mushrooms in a tbsp of olive oil on medium heat until the liquid has evaporated. Pour the meat mixture into the pot, mix well, and then stir in the basil, oregano, chilis and black pepper. Add the diced courgette and cook for about a minute . Then add the tomatoes, “sofrito” and red wine. Reduce to low heat, cover and simmer for about an hour and a half, stirring every 10-15 minutes.

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11 Responses to “bolognese sauce”

  1. weerascal Says:

    Courgette? In Bolognese? Oh deary me. No chicken livers? 🙂

    • azahar Says:

      Well, perhaps I should have explained that Peter usually makes himself a big stew or curry (and now, bolognese) on Sundays which sees him through the following week for his lunches. Adding the courgette gives him a bit of green stuff as he is unlikely to make a salad or have any veg on the side.

      Mmmmm, chicken livers… yes, there are more kinds of bolognese than you can shake a stick at.

  2. weerascal Says:

    There are in indeed thousands. But I tend to trust Elizabeth David’s recipes. This is the only one I can find online that’s close to her book. interestingly, no garlic. In fact it has very little of the ingredients you (and I) would normally expect. But it’s about as authentic as it gets these days…

  3. noggin Says:

    I don’t think it reallymatters whether it’s an authentic bolognese or not. What matters is that it tastes fabulous and gives me easy to prepare nutritious meals.

    But chicken livers does sound good.

  4. bit of a ramble… « casa az Says:

    […] can be frozen and that he can reheat whenever he likes, such as: lentils & chorizo, risottos, bolognese, various stews. I also make the weekly tortillas (spinach & onion and potato & onion), as […]

  5. cooking up a storm « casa az Says:

    […] frozen lunch options). So we made up a spinach, bacon & mushroom risotto yesterday, and today a meaty bolognese and those fabby lentils & sausages. Tomorrow there’s a pork & veg stew to do as […]

  6. the quiet one Says:

    I have cooked that lately, and it tasted really great. Thanks for sharing!
    (Although, for some baffling reason, I forgot the bacon.)


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