Ingredients
for 4 servings
-
1 tablespoon olive oil -
¼ cup butter (50 g) - 1 medium onion, finely diced
- 1 large carrot, finely diced
- 1 stalk celery, finely diced
-
4 oz pancetta, diced (100 g) -
7 oz lean beef, minced (200 g) -
5 ⅓ oz lean pork, minced (150 g) -
¾ cup red wine (200 mL) -
2 tablespoons double concentrated tomato puree -
2 cups chicken stock (500 mL)
To serve
-
2 cups tagliatelle, cooked (400 g) - parmesan cheese, grated
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Preparation
- Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
- Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
- Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
- In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
- Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
- Cook desired pasta and toss in the bolognese.
- Top with parmesan cheese and serve.
- Enjoy!
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Tips
-
Youngmin Joo
I made this but with lean ground beef and turkey, and instead of using pasta noodles I opted for spiralized zucchini noodles as low-carb modification :) Added in the raw zucchini “noodles” towards the end and let it sit in the sauce for ~10 min to soften. Came out delicious!
1 month ago Helpful (15) -
Belle Roger-Gordon
I made it for my grandma and sister and it was terrific. They both loved it. I would definitely make it again. I would recommend adding a bit of garlic at the very beginning
1 month ago Helpful (9) -
Vincent Domino
A correct Bolognese uses ground veal. It adds cream and simmers 4-5 hours. Then add nutmeg.
21 days ago Helpful (6) -
kate.wainwright
Great recipe overall I replaced the pork with chicken instead and it tasted just fine
1 month ago Helpful (5)
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