Bolognese sauce is a meat sauce in Italian cuisine, which originates from the city of Bologna. My version of this classic has a burst of flavour on every bite!
Serves: 10 portions
INGREDIENTS
· Olive oil 50ml
· Onion 400gms
· Garlic 20gms
· Leek 20gms
· Celery 20gms
· Tomato 800gms
· Tomato puree 200gms
· Brown stock 500gms
· Beef/lamb mince 800gms
· Rosemary 2gms
· Salt 1gm
· Pepper 2gms
· Sugar 5gms
· Oregano 5gms
· Bay leaf 3gms
· Red wine 300ml
· Basil 5gms
· Penne pasta 1.8kg
· Parmesan 150gms
METHOD
1. Take oil in a pan and sauté onion and garlic
2. Add leek and celery and cook further. .
3. Add chopped tomatoes along with fresh puree of roasted tomato.
4. Add a sprig of fresh rosemary, oregano and bay leaf.
5. Add meat mince (beef/lamb).
6. Deglaze the pan with red wine.
7. Sauté for a while. Add beef/lamb stock into the pan and cook on low flame.
8. Add salt and pepper
9. Cover and cook on low flame for 1 hour
10. Once it becomes rich and saucy, remove from flame and keep aside.
11. Take a stock pot and prepare water for blanching the pasta.
12. Take a pan, add some butter and add the sauce to it.
13. Add in the pasta and mix well.
14. Adjust seasoning if required.
15. Add in freshly shredded basil leaves.
16. Serve hot with some grated parmesan cheese and a few fresh sprigs of basil leaf.
CHEF’S TIPS:
1. For making the meat stock, collect the bones of beef/lamb and roast it. Once roasted, boil it in water along with carrot, onion, leek, celery, garlic, bay leaf, thyme/rosemary. Strain and use the liquid as stock.
2. Add parmesan rind to the simmering sauce. Parmesan rind adds a lot of flavour to the dish. The rind can be discarded before storing the sauce
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