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Nutrition: Per serving

  • kcal500
  • fat32g
  • saturates13g
  • carbs17g
  • sugars13g
    low
  • fibre4g
  • protein29g
    high
  • salt1.87g
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Method

  • step 1

    Heat a drizzle of olive oil in a large non-stick frying pan and crumble in the mince and sausagemeat. Spend a good 30 mins cooking the mince – it will release lots of liquid, which you want to evaporate, and then eventually it will end up sizzling in its own fat. If the pan becomes too dry, drizzle in a little more olive oil. Towards the end, continue stirring the mince until it becomes speckled with crisp brown bits.

  • step 2

    Heat oven to 140C/120C fan/gas 2. While the mince is browning, heat a drizzle more oil in a casserole dish and sizzle the pancetta for 5 mins until it starts to brown and release its fat, then throw in the vegetables and herbs, and finely crumble over the dried porcini. Cook gently for 5 mins until soft and starting to brown. Sprinkle over the sugar, then stir in the tomato purée and splash in the fish sauce and vinegar. Simmer down until gloopy, then stir through the meat and pour in the milk and tomatoes. Rinse out the tomato tins with the wine and stir into the pan. Season, then nestle in the parmesan rind. Bring to a simmer, then cover and cook in the oven for 3 hrs.

  • step 3

    When cooked, tip as many portions of Bolognese as you need into a sauté pan. Cook the pasta until very al dente, then tong into the pan with a bit of the water and finish cooking with the sauce for 2 mins. Stir through the parmesan and a drizzle more olive oil. Twirl the pasta and Bolognese into bowls, scatter with basil and serve with more parmesan.

Recipe from Good Food magazine, September 2017

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Comments, questions and tips (24)

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Overall rating

A star rating of 4.5 out of 5.54 ratings

tted328618557

My version: (4) medium onions, shallots carrots Head of celery and garlic 3 Large Cans of Tomatoes = 3/4 tsp fish sauce, 1 of Herb Tomato Paste 1 cup of wine mix 2-3 tsp of sugar 1 TBSP ketchup 4 large bay leaves 1/2 tsp fish sauce only 1 tsp apple cider vinegar, meats & milk The fish sauce…

Agathacooks avatar

Agathacooks

next-level delicious!

Tiff15

Very tasty recipe, much richer than usual version. Used homemade elderberry wine and 2 cans of tinned tomatoes with about150g fresh tomatoes as that sounded like too much in the recipe. No Parmesan, didn’t miss it. Streaky bacon not pancetta, fine to use, and a mixed pork and beef mince. A nice…

mpwzt4vkr9-fvcuste

Great twist on a recipe I’ve made a thousand times before! I added some Worcestershire Sauce, Mushroom Ketchup and a stock cube to mine - to add greater depth of flavour and cut through some of the bitterness in the recipe. Lovely thick sauce though and a hit with all the family!

garyJfpSeKuV

tip

I like [de-stoned] olives in mine

pr7cctgfyjxppqkk-1

Good 4 u

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