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 →