Farmer’s Best Bolognaise
It’s hard to believe, but I have 50% Italian ancestry and I never ate Bolognaise as a child! My Mum and my Nan made spaghetti sauce using finely diced steak as opposed to mince. That is what we ate with our spaghetti.
The recipe for my Bolognaise, which my children tell me is “the best”, is adapted from the spaghetti sauce recipe my Nan used to make using diced beef. It is a rich sauce based on tomato paste and chicken or beef broth and has great depth and flavour. Pinkfarm families always have a bolognaise ready made in the fridge to use for various meals, including sweet potato boats, eggplant stacks, pasta & huevos rancheros.
- 2 Tbs Butter
- 1 large onion diced fine
- 2 large cloves of garlic diced fine
- 1kg of mince (or for Pinky's Deluxe version use 250g of pork or veal mince and 3 rashers of nitrate free pastured bacon)
- 375g of tomato paste
- 3/4 cup of pasatta
- 1/4 cup of red wine (organic & preservative free)
- 250-350ml of beef or chicken bone broth.
- 2 Large stalks of Rosemary
- 1-2 teas of sea salt
- Melt butter over low to med heat and add onion & garlic
- Cook until onion is translucent and soft.
- Add mince and brown for 10-15 mins. Take care not to vigorously stir and break up the mince. Gently turn the mince over in large spoonfuls. This keeps the mince together in chunks and avoids ending up with a grainy mince at the end.
- Turn heat up high and add red wine and allow to bubble for a minute.
- Add tomato paste, 1cup of stock and rosemary and salt
- Turn heat down to low and allow to simmer.
- Add more stock if needed. Liquid should almost cover mince but not quite.
- Simmer for about 20-30mins with the lid off. This sauce will reduce and thicken.
- Add more salt if needed at end.