Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, finely diced
- 2 carrots, grated or finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, finely chopped
- 750 g (1 lb 11 oz) minced (ground) beef (or the minced/ground meat of your choice, e.g., pork or veal or a combination)
- 2 tbsp tomato paste (concentrated puree)
- 800 g (28 oz) crushed tomatoes or one jar of passata
- 2 dried bay leaves
- 2 cups (500 ml) beef stock
- Sea salt flakes, to taste
- Cracked black pepper, to taste
- Cooked pasta, to serve
- Freshly grated parmesan, to serve
- Chilli oil, to serve (optional)
Instructions
- Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the onion, carrot, celery and garlic. Cook for 5 minutes until soft and full of flavour (do not rush this step).
- Increase the heat to high, add the beef and cook for 2 minutes until sealed, breaking it up as you go. Add the tomato paste and cook, stirring, for 30 seconds.
- Add the crushed tomatoes or passata, bay leaves and beef stock.
- Bring to the boil, then reduce the heat to the lowest setting. Cook, covered, for 35 minutes (see note 1).
- Once cooked, season with salt and pepper to taste.
- Stir through the cooked pasta and serve with freshly grated parmesan and chilli oil, if using.
Notes
Note 1 – The longer the bolognese is cooked, the higher the intensity of flavour. Cook for up to 2 hours, stirring every 30 minutes and adding ½ cup (125 ml) of water if the sauce is starting to stick to the bottom of the pan.
MAKE AHEAD
Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
LEFTOVERS
Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: bolognese
- Method: deep pan
- Cuisine: Italian