Spaghetti Sauce - bolognese style
Introduction
A good sauce. You can make it without the meat if you want, but use more mushrooms - 6 or more.
Ingredients
- 1 rasher of bacon finely chopped
- 500g of mince meat - not the very lean kind
- 3 or 4 medium mushrooms chopped
- 1 onion - finely chopped
- 2 or 3 cloves of garlic chopped and crushed
1/2 glass decent red wine ($10 Aussie shiraz is great)
- 2 cans Italian tomatoes roughly chopped with their juice.
- 1 tbsp tomato paste
- 1 cup water or beef stock
- basil, marjoram or oregano. Fresh is best
- 3 tbsps olive oil
Directions
In a heavy pan saute the bacon until half cooked in half the olive oil, then add the onions and cook until transparent. Add the mushrooms and cook for about five minutes. Remove from the pan and set aside.
Add the rest of the olive oil and the meat, the garlic and the tomato paste and cook until the meat is done. It's best if it is getting just slightly cruchy.
Deglaze the pan with the red wine and then return the the other cooked ingredients to the pan. Finally add the chopped canned tomatoes, herbs and the stock.
Bring back to the boil, and then allow to cook very slowly uncovered until the sauce has reduced to a gook thick consistency that will stick to the pasta.
Variations
Source: Moi
Comments
You can cook this 24-48 hours ahead and refrigerate in a covered dish until needed. It is even better re-heated.