The Most Perfect Bolognese Sauce Ever!
Contributed by tashaheavens (London)
- 1 Medium/Large Onion (depending on your tastes)
- 3 garlic cloves (more or less, is optional)
- 1 canned chopped tomatoes
- 1 packet of either lean beef mince or lamb mince
- Sprig of oregano and basil
- Splash of red wine (optional)
- Handful of mushrooms – closed, buttercup, or anything else you prefer. Use as many as you feel comfortable eating!
- Some oil – I find that extra virgin is good for the waistline.
- Heat a couple of Tbs of oil in a pan
- Chop the onions into reasonable slices.
- Chop up the garlic into smaller pieces.
- Add the cut up ingredients into the pan, making sure that you stir regularly enough for it not to burn. If you burn the onions, you will ruin the entire dish.
- Roughly slice up some mushrooms
- Add to the onion and garlic mixture. It may be necessary to add a little more oil.
- When the mushrooms are nearly cooked, empty the minced meat into the pan.
- Break up all the big lumps but don’t mash it. A little texture is always preferable.
- Once the mean has browned, add the can of chopped tomatoes and a quarter cup of water.
- Turn the heat down on the pan, place a lid on (preferably but not required) and let it simmer.
- In 10 minutes, or when most of the moisture has been absorbed, stir well and add the herbs. Season with salt and pepper to taste.
- If the mixture is looking a little dry, add a little more water. If you put too much in, don’t worry! If you simmer it down, not only will the water disappear but you will end up with a much fuller dish. Let it cook for another 5 – 10 mins.
- Add a splash of red wine (optional)
- Stir again; the smell should be absolutely fantastic. If you feel that it is dry or wet enough for your liking, then serve immediately. If not, then add more water and wait for it to simmer back again, or just leave it simmer off. You should check it frequently from now on.
This goes well served with either a bowl of fresh pasta, white (or brown rice) or for something a little different, try it over a hot baked potato.
To make it extra delicious, sprinkle the final dish with a little cheese; half fat, cheddar, Parmesan.. generally any hard cheese will suffice!