I know, I know, them's is fighting words! But, i stand by this method. Pics coming soon, will edit the thread when I have some.
Ingredients:
First - slice/chop the onion, carrot and celery - add to a pan with a glug of olive oil - chop up as small as you can, and put on a nice high heat so it sautee's. Always add the garlic after the onion has softened, so it gets absorbed by it, else it just sits on the surface and does little for the flavour. Use as much garlic as you like - i typically use half a bulb worth, or a level dessertspoon of granules/powder/paste. Stir In.
Turn the heat down, then add a teaspoon of tomato puree and the two cans of tomatoes and simmer. Add a teaspoon of sugar for a little added sweetness if you like less acidity. Add oregano and basil to taste, and leave to simmer on one side.
Take another pan, like a heavy bottom cast iron, or the best you can get, and add a large knob of butter and a glug of oil to the pan, melt the butter. Turn the heat all the way up. The oil stops the butter from burning. Add the mince, crumble it in. while browning the mince, season to taste with salt and pepper, you can add some parsley and garlic to lift it a bit if desired. Once water starts to be released from the mince, add the beef stock pot..err..wobbles(?) and then add a little water to stop it burning, stir all the way through - you should add enough water a little at a time you end up almost with a thick gravy.
Turn off the heat and then add the meat to the veggies and tomatoes. Stir in thoroughly. The beef stock pots give the sauce depth of flavour, and help to thicken it. You can experiment with using just one stock pot if you prefer. Add a handful of grated pecorino cheese to the sauce (yes, add the cheese in - trust me), simmer the sauce for 10 minutes, which gives you enough time to cook the pasta.
Always use dried tagliatelle - flat, ribbon pasta is what you should use for bolognese sauce, rather than spaghetti - linguine and spaghetti are too thin, and you can't 'catch' the sauce on it.
Remember - Always, always salt your pasta water!
When you drain the pasta, don't drain off all the pasta water, add a little bit to the sauce (your preference how much you use, but don't go overboard), and stir in - the starch rich water will make the sauce smooth and velvety.
Toss the pasta with a little butter or olive oil, serve and then add the sauce and garnish with as much pecorino as you like. I mean, if someone asks 'How much cheese do you want on that?' just reply with '...yes.'
Ingredients:
- Knorr Beef Stock Pot x 2
- 500g Minced Beef - 10 or 12% fat - just not 20, or 5 - that's too fatty/lean respectively.
- One large red onion (for a sweeter taste, and less 'raw')
- One large, or two small carrots
- Two sticks celery
- 4 cloves of garlic, or garlic powder, or garlic paste - whatever works for you.
- Two tins quality tomatoes - I recommend these: https://www.sainsburys.co.uk/gol-ui/product/sainsburys-cherry-tomatoes--taste-the-difference-400g
- Tomato Puree
- Oregano
- Basil
- Black Pepper
- Salt
- Tagliatelle (because bolognese should never be made with spaghetti - always use dried pasta when possible)
- Pecorino Cheese
- Olive Oil
- Butter
First - slice/chop the onion, carrot and celery - add to a pan with a glug of olive oil - chop up as small as you can, and put on a nice high heat so it sautee's. Always add the garlic after the onion has softened, so it gets absorbed by it, else it just sits on the surface and does little for the flavour. Use as much garlic as you like - i typically use half a bulb worth, or a level dessertspoon of granules/powder/paste. Stir In.
Turn the heat down, then add a teaspoon of tomato puree and the two cans of tomatoes and simmer. Add a teaspoon of sugar for a little added sweetness if you like less acidity. Add oregano and basil to taste, and leave to simmer on one side.
Take another pan, like a heavy bottom cast iron, or the best you can get, and add a large knob of butter and a glug of oil to the pan, melt the butter. Turn the heat all the way up. The oil stops the butter from burning. Add the mince, crumble it in. while browning the mince, season to taste with salt and pepper, you can add some parsley and garlic to lift it a bit if desired. Once water starts to be released from the mince, add the beef stock pot..err..wobbles(?) and then add a little water to stop it burning, stir all the way through - you should add enough water a little at a time you end up almost with a thick gravy.
Turn off the heat and then add the meat to the veggies and tomatoes. Stir in thoroughly. The beef stock pots give the sauce depth of flavour, and help to thicken it. You can experiment with using just one stock pot if you prefer. Add a handful of grated pecorino cheese to the sauce (yes, add the cheese in - trust me), simmer the sauce for 10 minutes, which gives you enough time to cook the pasta.
Always use dried tagliatelle - flat, ribbon pasta is what you should use for bolognese sauce, rather than spaghetti - linguine and spaghetti are too thin, and you can't 'catch' the sauce on it.
Remember - Always, always salt your pasta water!
When you drain the pasta, don't drain off all the pasta water, add a little bit to the sauce (your preference how much you use, but don't go overboard), and stir in - the starch rich water will make the sauce smooth and velvety.
Toss the pasta with a little butter or olive oil, serve and then add the sauce and garnish with as much pecorino as you like. I mean, if someone asks 'How much cheese do you want on that?' just reply with '...yes.'
