This bolognese is incredibly rich, warming and full of flavour. It has a bit of a kick and is lovely to enjoy on a cold day with a delicious glass of red wine.
I cook up a big batch so that I can freeze portions for those nights when only a quick meal will do.
Yummy sprinkled with a little Parmesan cheese
Preparation Time: 15 minutes
Cooking Time: 3 hours to get the best flavour
Makes: 8-10 servings
Ingredients 500g minced beef
1 large onion, chopped
200g white mushrooms, sliced
3 tbsp tomato purée
1 large clove of garlic, sliced
1 large glass of medium bodied red wine
3 x 400g tins chopped tomatoes
1 jelly beef stock pot
1 tsp balsamic vinegar
1 tsp Worcestershire sauce
2 tsp Tabasco
1 tsp smoked paprika
Pepper to taste
3 good handfuls fresh basil, chopped
Pinch of sugar
Oil for cooking
Heat a little oil and then cook the mince until browned. Drain off the excess liquid and put the meat on a plate to one side.
Pour the wine into the pan and cook on a high heat for about 3 minutes and then pour into a jug.
In the same pan, heat a little more oil and then add the onions and garlic. Cook for 3 minutes before adding the mushrooms, and cook for a further 5 minutes.
I love the smell of onions and mushrooms cooking
Put the cooked meat back into the pan, along with the balsamic vinegar, Worcestershire sauce, tomato purée, Tabasco, pepper, beef stock and paprika. Cook for 5 minutes to allow the flavours to really mix.
Add the wine to the pan, along with the tinned tomatoes. Cook on a medium heat for 10 minutes.
Add the sugar and basil, stir and leave on a low heat to cook for a good 2 - 3 hours as this allows the flavours to mature and the meat will be incredibly tender.
Stir the sauce occasionally. Once the sauce has thickened and turned a lovely rich reddy brown colour, it's ready to eat.
Thickening up into a deliciously rich sauce
Stir through freshly cooked pasta, serve and then add an extra spoonful on top.
I like using Fusilli as the sauce really clings to each piece of pasta