Everybody has a pasta sauce recipe. And they are all good. I use this for the basis of
lots of other dishes. Cook it to the optional stage (adding canned
tomatoes, paste and soup) and its a real Bolognese meat rich sauce.
Add the extra tomato elements and its a modern rich tasty tomato pasta
sauce.
When you cook the meat in milk it breaks down into a much finer grain. Its not the herbs or some secret ingredient but rather the quality of the mince and really ripe (almost rotten) fresh tomatoes that make a superb sauce.
You buy the tomatoes and then let them ripen for 4 or 5 days on the bench and then cook the sauce. When the tomatoes are rotten ripe is when you cook the sauce. I like to mince a quality piece of chuck (or topside, blade, etc) rather than enter the lottery of supermarket mince. The ingredient amounts are for a batch cook to freeze. Obviously if you want to cook a bolognese for just tonights dinner than adjust quantaties downward.
Ingredients
1 kg Premium beef mince
300ml milk
1.5 kg over ripe tomatoes chopped
2 tsp Ground Pepper
2 onions chopped
1 knob garlic crushed and chopped
50g Butter
1 Large whole carrot
300ml Lambrusco white wine
150ml Boronia Marsala wine
2 Tbs dried herbs: Pick one only
Rosemary Basil Thyme Oregano Marjarom Bay Leaf
Optional::
3 Tbs Tomato paste
1 x 420g Heinz tomato soup
2 x 420g canned peeled tomatoes
Adding these elements to your sauce changes it from being a Bolognese to a modern Pasta sauce, especially if your herb is thyme.
Suggest seasoning: Lots of pepper as the main flavour and only one herb.
Method::
In a frypan, sweat the onions in 20g of the butter for 5 minutes. Add some pepper.
Add the garlic to the onions and saute for 2 minutes.
Transfer the onion and garlic to the 4L pot. Add some pepper.
Add the chopped fresh tomatoes to the 4L pot. Bring to the boil and then simmer for 12 minutes.
Push down on the tomatoes with a wooden spoon.
>>meanwhile
In a large frypan warm the milk and add the mince and cook till it has completely changed colour.
Mash the mince with a wooden spoon all the while to break it down into a finer grain.
Add the browned mince to the 4L pot. Add some pepper. Simmer for 30 minutes.
Add the remaining butter, more pepper and the herb. Simmer 30 minutes. Do not add salt.
Add the peeled whole carrot
Add the wines and simmer for another 2 hours or so stirring occasionally till well reduced. Mash to break down the skins into smaller pieces. If you used really good tomatoes OK. Otherwise add tomato paste.
Optional:: Add the canned tomatoes, paste and soup. Add more pepper. Simmer uncovered for an hour.
Total cooking time of 4 hours is good.
Remove and discard the whole carrot
Allow to cool and place into a variety of meal size containers. Then freeze.
When you cook the meat in milk it breaks down into a much finer grain. Its not the herbs or some secret ingredient but rather the quality of the mince and really ripe (almost rotten) fresh tomatoes that make a superb sauce.
You buy the tomatoes and then let them ripen for 4 or 5 days on the bench and then cook the sauce. When the tomatoes are rotten ripe is when you cook the sauce. I like to mince a quality piece of chuck (or topside, blade, etc) rather than enter the lottery of supermarket mince. The ingredient amounts are for a batch cook to freeze. Obviously if you want to cook a bolognese for just tonights dinner than adjust quantaties downward.
Ingredients
1 kg Premium beef mince
300ml milk
1.5 kg over ripe tomatoes chopped
2 tsp Ground Pepper
2 onions chopped
1 knob garlic crushed and chopped
50g Butter
1 Large whole carrot
300ml Lambrusco white wine
150ml Boronia Marsala wine
2 Tbs dried herbs: Pick one only
Rosemary Basil Thyme Oregano Marjarom Bay Leaf
Optional::
3 Tbs Tomato paste
1 x 420g Heinz tomato soup
2 x 420g canned peeled tomatoes
Adding these elements to your sauce changes it from being a Bolognese to a modern Pasta sauce, especially if your herb is thyme.
Suggest seasoning: Lots of pepper as the main flavour and only one herb.
Method::
In a frypan, sweat the onions in 20g of the butter for 5 minutes. Add some pepper.
Add the garlic to the onions and saute for 2 minutes.
Transfer the onion and garlic to the 4L pot. Add some pepper.
Add the chopped fresh tomatoes to the 4L pot. Bring to the boil and then simmer for 12 minutes.
Push down on the tomatoes with a wooden spoon.
>>meanwhile
In a large frypan warm the milk and add the mince and cook till it has completely changed colour.
Mash the mince with a wooden spoon all the while to break it down into a finer grain.
Add the browned mince to the 4L pot. Add some pepper. Simmer for 30 minutes.
Add the remaining butter, more pepper and the herb. Simmer 30 minutes. Do not add salt.
Add the peeled whole carrot
Add the wines and simmer for another 2 hours or so stirring occasionally till well reduced. Mash to break down the skins into smaller pieces. If you used really good tomatoes OK. Otherwise add tomato paste.
Optional:: Add the canned tomatoes, paste and soup. Add more pepper. Simmer uncovered for an hour.
Total cooking time of 4 hours is good.
Remove and discard the whole carrot
Allow to cool and place into a variety of meal size containers. Then freeze.
Pasta Sauce on a Bolognese Base
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