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Bolognese

A good bolognese is traditionally served with taglietelle and slow cooked for 1-2 hours. A pure comfort dish!

Method:

  1. Crush the garlic and finely chop the white onion, carrot, and celery. Set aside.
  2. Add the olive oil to a large, heavy-bottomed saucepan. Add the white onion and garlic. Fry for 2 minutes.
  3. Add the pancetta and fry for 5 minutes.
  4. Add the carrot, celery and bay leaf. Cook for 10 minutes, stirring often.
  5. Add the beef to the saucepan. Break it up with a fork and turn up the heat so it browns.
  6. Add the tomato puree and nutmeg. Stir through. Next, add the beef stock and bring to the boil. Turn down to a low simmer.
  7. The bolognese will reduce down slowly over 1-2 hours. Add the milk gradually over this time.
  8. Season with salt and pepper and serve with cooked tagliatelle and parmesan.

 

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Cheng Peng
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Bolognese

A good bolognese is traditionally served with taglietelle and slow cooked for 1-2 hours. A pure comfort dish!

COOK 60 MINS
4 SERVINGS

Ingredients

  • Olive Oil – 4 tbsp
  • Garlic – 1 clove
  • Pancetta – 60g
  • White Onion – 1
  • Carrot – 1
  • Celery – 1 stick
  • Bay Leaf – 1
  • Minced Beef – 500g
  • Tomato Puree – 3 tbsp
  • Nutmeg – 1 tsp
  • Beef Stock - 150ml
  • Whole Milk – 150ml
  • Salt and Pepper
  • Tagliatelle – 500g
  • Parmesan