forum: Food & Drink
- From Melbourne, Australia
- Member since Fri 16 Sep 05
Here is my take on Bolognaise Sauce:
500 grams mince beef
1 large onion
2 cloves of garlic
1/2 teaspoon chili flakes
1 large teaspoon dried oregano & basil
3-4 bay leaves
1 teaspoon sugar
Cracked black pepper, sea salt to taste
Extra Virgin Olive Oil
Red/White wine to taste
1 can tomato paste (small)
1 can diced tomatoes
1 can tomato soup
Dice the large onion. Cut up the garlic into small diced pieces.
Put an electric frying pan onto a medium heat with lots of olive oil in the pan. Cook the onion until lightly brown, lower the heat a little and add the garlic. Once they are a little bit more brown, add the mince beef to the pan. Make sure the heat has been lowered as not to burn the meat at first. Using the back of a wooden spoon, press the meat as to cover the pan. This will allow the mince to break up, then turn the meat over and do the same thing again. Cook the mince further until brown. Add the bay leaves, oregano, basil, chili flakes and salt and pepper to the sauce.
Turn the heat to a low setting, and add the tomato paste. Make sure that all the mince has been covered in it. This allows it to bind all the ingredients together. Then add the diced tomatoes. Mix them in. Then add the tomato soup. At first, add 1/2 the can, mix it in and then add the rest of it. Give the sauce a good stir. Add the sugar, this will give the sauce a bit more flavour. Add the red/white wine to the sauce. Not too much, because it will be a bit harder to reduce the sauce. Put the lid on the sauce and turn the heat down to just below the simmer setting on the dial. If its hard to tell, listen, if you can hear the simmering sound, and then if it stops for a second, you've got it at the right setting!! Sounds odd, I know but it works!!
Cook the sauce for 50 minutes with the lid on. Stir occasionally.