Every great cook, celebrity chef, family cook and ordinary cook I know has their own version. This full flavoured simmered minced beef sauce originally from Bologna Italy and is famous through out the world. There are versions everywhere – from Bologna itself to China and yes definitely a favourite meal in every home I would think here in Australia too.
Versions include beef only, a combination of beef & veal, beef & pork, beef & chicken liver, Chinese slant recipes with Asian mushrooms & ketchup manis and vegetarian styles ( made with eggplant and mushrooms). I also have a recipe I make usually in the cold of winter made in one pot which includes cooking the pasta in the pot with the sauce! A true ‘one pot’ recipe.
Marcella Hazan is known as the mother of good Italian food. Her beautiful Italian Cookbooks, explain the basics and essentials of producing a great Bolognese. I have for years read every detail and eaten many versions in many countries, restaurants and homes. From this I have produced many delicious huge simmering pots and have my own authentic set of rules……
So what does make a great Bolognese? Here is my 12 step guide to my fabulous slow simmer Bolognese –
1.Choose a heavy based large saucepan – the heaviest base possible… it’s important to slowly & gently simmer that flavour into the sauce. The simmering time for a good Bolognese can be up to 4 hours or so.
2.Combination of finely minced beef and veal and definitely a little pork too– this adds that richness and yet a subtle softness. Pork is now widely & mostly used for the sauce in Bologna today. I always prefer to but a piece of beef, veal and pork and freshly mince with my Kitchen Aid food grinder. The other rule for the purest is not too lean. A little marbling adds great flavour.
3.Begin with a slow sauté of onion, garlic, celery & carrot in a good splash of olive oil and a knob of butter. Cook the veggies until sweet soft and glossy, then remove from the pan and set aside.
4.Reheat the pan, adding another splash of oil and begin browning the minced meats. Browning well and breaking up those big lumps with a fork, really smashing it up. Make sure the pan is on a medium high heat and don’t over crowd the pan – you will need to do a couple of separate batches. Make sure you brown the meat not stew the meat.
5.For hidden flavour: I add a minced anchovy or couple of chicken livers (finely chopped) into the pan with the minces –often I don’t mention this (especially to my children) but it always goes in – the flavour boost is amazing. The other goodies to add is a rasher or two of chopped bacon or prosciutto.
6.Season well with plenty of good salt and freshly ground black pepper and return those sweat tender veggies to the pan with the browned meat.
7.Add a splash of milk and stir through cooking until evaporated … the milk protects the meat from the acidity and harness of the tomatoes which come next.
8.Tomatoes, tomato sugo and tomato paste- I add all three usually depending on what I have in the pantry. Followed by a good glass or so of wine (usually something left from last night’s meal or something we might enjoy with the Bolognaise) …..It might be a full bodied red or crisp white. (both add a different flavour) But most importantly the sauce must be simmering so the wine adds flavour and not sharpness.
9.Pour in a litre or so of beef stock or vegetable stock (normally from a tetra pack), a little water, a good handful of freshly chopped herbs, a couple of bay leaves. Partially cover with a lid and SIMMER for least 2 – 3 hours – more time of you can. Top up with a little stock or water as needed.
10. Just before serving add a good dollop of cream or knob of butter (well this is optional) –but this enriches the sauce. Taste for seasoning – and adjust
11. Cook up a huge pot of Pasta: Fettuccine / Spaghetti or Rag Pasta and yes I always prefer home made of course. See below
12. Serve with plenty of freshly grated Parmesan and a huge bowl of crisp salad greens.
Vegetable Spaghetti Bolognaise
Now in saying all of this there are times I need dinner on the table in 30 minutes or so - click the above picture for a QUICK family version.
Gluten Free Fettuccine
Finally, I mostly eat gluten free pasta – so here is my sensational gluten free version.
Buon Appetito!
JO
