Bolognese
Why You’ll Love This
You know, I whip up this Bolognese whenever the weather starts to turn a bit chilly, or when I need to impress the in-laws (no pressure, right?). It’s the kind of dish that makes your home smell like an Italian grandma’s kitchen, but without the stern critique. My family goes head-over-heels for it because it’s just downright comforting and hearty. (Quick confession: I once forgot to add the garlic, but nobody noticed!)
Ingredients List
- 2 tablespoons olive oil (or butter if you’re feeling indulgent)
- 1 onion, finely chopped
- 2 cloves garlic, minced (don’t skimp on these!)
- 500g ground beef (I sometimes use a mix of beef and pork)
- 1 carrot, grated (sneaky way to add veggies)
- 1 celery stalk, chopped
- 400g can of diced tomatoes (any brand works, promise)
- 2 tablespoons tomato paste
- 1 cup red wine (or stock if you prefer)
- 1 teaspoon sugar (or a pinch, honestly)
- Salt and pepper to taste
- A splash of milk (trust me on this one)
- Handful of fresh basil leaves
Directions
- Heat the olive oil in a large pan over medium heat. Toss in the onion and garlic, and give it a good stir. Cook until everything’s smelling wonderful.
- Add the ground beef; cook until it’s nicely browned, breaking it up as you go. (This is where I usually sneak a taste – quality control!)
- Throw in the carrot and celery. Stir around for a few minutes.
- Pour in the tomatoes, tomato paste, and red wine. Stir and let it simmer. Don’t worry if it looks a bit weird at this stage – it always does!
- Add sugar, salt, pepper, and let it bubble away on a low heat for about 45 minutes. Go grab a coffee or check your Instagram!
- Finish with a splash of milk and toss in the basil just before serving.
Notes from My Kitchen
So, here’s what I found after many tries: if you let the sauce sit for a day, it tastes even better. But honestly, who can wait that long? Also, don’t skip the milk—it makes everything just a touch richer.
Variations
I’ve tried adding mushrooms once, and it actually worked out quite well. But the time I used turkey instead of beef… let’s just say, I won’t be doing that again.
Equipment: No Sweat!
If you don’t have a big pot, no biggie! Just use whatever you have that can hold a lot of love (and sauce). A frying pan and a medium pot combo works in a pinch!
Storage Info
Store it in the fridge for up to three days, though, honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love this with some crusty bread on the side. Or if you’re feeling fancy, serve it over some freshly cooked pasta. Spaghetti is my go-to.
Pro Tips
I once tried rushing the simmering step and—surprise—it turned out kinda blah. Take your time with it. Trust me, patience is a virtue here!
FAQ
Do I need to use wine? Well, you don’t have to. Some folks use broth instead. But I think the wine adds a nice depth.
Can I freeze it? Absolutely! Just let it cool first. Then pop it in a freezer-safe container. It’s great to have on hand.
What about vegans? Ha! You could try a lentil version—though I haven’t dared to mess with this classic too much!
