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 – Read the rest of this entry