LimeCake

Disclaimer: I don’t claim this to be ‘authentic’, in that it’s not a recipe from an Italian nonna in Emilia Romagna, the birth place of this sauce. Perhaps I should have named this, pasta with meat sauce. But – and this is a huge “but” – this is mia bloga and this is my Bolognese recipe.

Okay, I wasn’t being bitchy right then, but trust me. While this may not be the ‘real deal’ to many, it is really really good. I know what I’m talking about. They don’t give these blogs to chimps, you know.

Granted, this isn’t as quick and simple like Cacio e Pepe or Anchovies and Arugula, but this is a labour of love, people. This non-traditional Bolognese may not have carrots or celery like Mario Batali’s or Marcella Hazan’s, but it’s still one delicious sauce. I never order Bolognese at a restaurant because you can’t beat a good thing. It’s also the basis of my lasagna Bolognese. And I’ve had this on top of creamy mashed potatoes.

Oh my goshness, don’t even get me started.

Bolognese

serves 2

1 (14.5oz/400g) can of tomatoes

1 lb ground beef (or a mixture of beef and pork)

1 large white or brown onion, sliced

3 cloves garlic, chopped

sugar, to taste

1 tsp dried oregano (or other mixed herbs)

Glug of olive oil

In a heavy-based pot on medium-low heat, add olive oil, enough to coat base of pot.

Add onions. You should only hear a soft sizzle. Add pinch of salt and pinch of sugar. Stir. At this point, it’ll seem like little’s happening and that the onions are just coated in oil. Don’t be tempted to up the heat. Walk away if you have to (I usually reply emails or something). You need to slowwwly caramelise them. Stir them every 5 minutes or so.

After 20-25 minutes, they should be barely brown and still crunchy. Add garlic and dried herbs, and continue to cook slowly over low-ish heat.

When the garlic has softened, remove everything to a small dish. In the same pot, add a little more oil and get ready for some action. I mean, crank up the heat to high, baby! Before the oil starts to smoke, throw in the beef (and pork, if using). Here’s where a loud sizzle should be heard. Fry the meat till brown, adding a pinch of salt and a grind of pepper to season it.

When the meat is brown, reduce the heat to medium, and add the garlic and onions back into the pot. Stir everything together.

Now it’s time for the tomatoes. Stir well, cover pot, and cook on medium low heat for 25-30 minutes (gentle simmer).

Stir every now and then. When the sauce has thickened, taste for seasoning. I usually add more sugar and pepper for good measure.

That’s it, boys and girls. Remove the pot from the heat. When completely cool, place the whole pot in the fridge. Yes, you heard me. Now, read bench notes below.

Pot of Gold

Bench notes:

1. From start to finish – chopping the garlic to reducing the sauce – it takes a good 1.5 hours. Don’t rush this. After that, you wait a day.  I make this the day before I want to eat it. Like any good stew or braise, this tastes way better after 1-2 days. Just refrigerate the whole damn pot. The next day it just goes right back onto the stove to reheat.
2. Use good Italian tomatoes. I like Cirio http://www.cirio.co.uk/ but San Marzano is great too.
3. The beef should not be super lean. I use a mid-range ground beef. A little more fat, a little more flavour. Now where have I heard that before?
4. DO NOT wear white, or if you’re smart (unlike me), wear an apron while cooking this. I don’t have to tell you why.

You might also like

Foodie

Homemade Pasta with Truffles

Pasta Cacio e Pepe