I do like Italian Bolognese sauce and I’ve made a few. This recipe is the result of my learnings and has a good balance of tomato flavour. You can make it using any type of minced meat you want and it will still taste very flavorful. It is best served with spaghetti.
1 large onion, peeled and chopped,
3 large carrots, peeled and grated
4 celery fingers, chopped
2 x 125 ml red wine
1 kilogram beef minced meat
690 ml Italian tomato puree
1 tin peeled cherry tomatoes
1 tin diced tomatoes
60 grams tomato paste
Salt and pepper to taste
Heat the olive oil in a pot and add the onion. Cook the onion for about 5 minutes until transparent. Add the grated carrots and celery and cook for a further 5 minutes. Add 125 ml of red wine and cook for 10 minutes. Add the minced meat and allow to brow for about 15 minutes. Break the meat up and stir to ensure it browns evenly. Add salt and pepper to taste. Add the rest of the red wine and cook for a further 10 minutes. Add the tomato purée. Diced tomatoes, baby tomatoes, and tomato paste, crush the baby tomatoes as you combine everything. Simmer for 1 1/2 hours, stirring occasionally. If the liquid boils away, add 125 ml of boiling water.
Add 1 liter of chicken stock and continue to simmer for at least 2 hours or until the sauce is thick. Serve with spaghetti.