Best Ever Bolognese Sauce

Every time I make this Bolognese Sauce I always get a request for the recipe. I owe this recipe to a good friend of mine Jess as she has been waiting over a year for me to get my butt into gear to send this or post it on my blog. I have been meaning to but have been waiting to put a pic up with it but everytime I forget to take a pic after I've cooked it.

Recently another friend has requested for it and I thought, "Right! Let's get it done". I first tasted the most delicious meat sauce that a friend of mine in Sydney used in his lasagne. I can't remember where he got the recipe from but he was kind enough to write it down for me. Although the recipe only calls for cooking it for 45 minutes, I tend to cook it for a minimum of 2 on a low simmer. I find that this really allows the tomatoes to infuse into the sauce and release it's wonderful rich deep red colour.

I would cut out any excess fat from the pancetta (or bacon if you can't find pancetta) as the sauce yields a lot of oil from the butter, oil and whatever fat is in your mince. I also (when I have them) substitute 2 tomaotes for 1 can of diced tomato. I find it gives a fresher flavour.

Ingredients:

60g Butter
1 Onion, finely chopped
2 Cloves garlic, crushed
1 Celery stick, finely chopped
1 Carrot, diced
50g Pancetta diced
500g Minced beef
1 Tbsp Chopped Fresh Oregano (can substitute with dried)
1 Cup Red Wine
2 Cups Beef stock
2 TBSP tomato paste
2 x 400g cans crushed tomatoes


Melt the butter in a large saucepan, add the onion and cook over medium heat for 2-3 minutes or until it starts to soften. Add the garlic, celery and carrot, and cook stirring over low heat for 5 minutes.

Increase the heat to high, add the pancetta, beef and oregano, and cook for 45 minutes or until browned. Use a fork to break up any lumps. Pour in the wine, reduce the heat and simmer for 4-5 minutes, or until it is absorbed. Add the stock, tomato paste and tinned tomatoes, and season well. Cover with a lid and simmer for 90 minutes, stirring occasionally to prevent the sauce from catching on the bottom of the saucepan. Uncover and simmer for another hour, stirring occasionally.

Serve on al dente pasta and sprinkle with grated parmesan.

Enjoy!