Serves 4-6 people.
Chef’s tip: Make this at least 6 hours before you plan on eating it. The flavours will develop the longer you leave it.
- 500g beef mince (a bit less/more works just fine if you can’t get the exact weight)
- 100ml red wine
- 1 medium onion, thinly sliced
- 2 cloves of garlic, minced or finely chopped
- 1/2 a celery stick, diced small
- 1 sprig of fresh rosemary, chopped
- 2 tins of plum tomatoes
- 1x 200g tube of tomato puree
- Dash of Worcestershire sauce
- Dry basil
- Dry oregano
- Salt and pepper
- Olive oil
- Heat a tablespoon of oil in a large pan on a medium-high heat.
- Add the mince and use a whisk to break it up and remove any chunks. Season the mince with salt and pepper.
- Cook the mince until all of the liquid has evaporated and the meat is starting to brown/stick to the pan (don’t worry, it will come off). This will take your bolognese to another level of flavour.
- Add the red wine and cook for about a minute to release the alcohol, then add the onion, garlic, celery and rosemary.
- Cook for another 5mins or so to soften the onions then add the tomatoes. Break them up with a spoon/masher/knife if you want smaller chunks.
- Take one of the tins and fill it 2/3 with water, and add that to your sauce.
- Add about 2/3 of the puree (you might need to add a bit more later), a dash of Worcestershire sauce, and a good sprinkle of basil and oregano – I’d say around a tablespoon of each.
- Re-season with salt and pepper to taste.
- Turn down to simmer with a lid on for as long as you possibly can leave it. Minimum should be an hour but if you can leave it for hours, occasionally stirring it then even better.
- Taste it every time you stir and see if you need to add any more seasoning/puree.
- When you put your water on to boil for the pasta, add a pinch of sugar to the sauce to really bring it all together.
- Serve with your choice of pasta and maybe some garlic bread 😉