Then I came across a Julie Goodwin recipe that said to slow cook the sauce for 2 hours, and I gave it a try. When you slow cook the sauce for such a long time, the flavours develop and you get a lovely flavoured sauce. You know it is ready when the oils start to surface on the top of the sauce.
In this recipe no additional water or stock is added, the tomato liquid reduces and you are left with a thick, rich, tasty sauce. I have also said to use 500g spaghetti, but there is enough sauce for more. I just use as much sauce as is needed for the 500g pasta, and put the rest of the sauce on the side for those that love there Bolognese really saucy. Also if I have unused sauce, I reheat it the next day and cook some fresh pasta to go with it, for the kids to have for lunch, great during school holidays. I have also thrown a handful of tasty cheese into the leftover sauce, as I had it in the refrigerator, the kids loved it.
Now I know some may not agree, and many have there favourite sauce, but this is mine. My kids like it with spaghetti, I prefer it with macaroni, but we all now love the sauce.
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
500g veal/beef mince
500g pork mince
100g mushrooms, diced (optional)
2 x 810g tins crushed tomatoes
1-2 tablespoons sugar
1 teaspoon salt
1 teaspoon vegeta
Pepper, to taste
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
Grated parmesan, to serve
Heat oil in a large saucepan over medium heat. Add the onion, sauté for 3-4 minutes. Add the garlic and sauté for another 1-2 minutes, or until onions have softened, but not browned.
Add the pork and veal mince, you need to brown the mince and break up all the lumps using a wooden spoon. Once all the lumps are gone, add the mushrooms, stir through.
Add the tomatoes, sugar, salt, vegeta, pepper, oregano and parsley. Bring to the boil, reduce the heat to low. Allow the mince mixture to simmer away for 2 hours, uncovered, stirring every now and then.
After 1 hour I taste the sauce for seasoning, add extra salt and pepper now, or herbs if you like more.
After the 2 hours, taste again for seasoning, serve on top of spaghetti or macaroni.
Pin it: https://au.pinterest.com/pin/399413060677870314/