Recipe: Rachel Allen's Bolognese Sauce
Always looking for the holy grail Bolognese recipe, it's such a favourite in our house. I've tried lots over the years, and this is another great one. It's by Rachel Allen, from her book Rachel's Everyday Kitchen. I find that using a combination of beef and pork mince gives the dish a sweetness and a lighter texture. I served with spaghetti but could also be used as a lasagne sauce.
3 tbsp olive oil
1 large onion
3 garlic cloves, peeled & crushed
3 celery sticks, washed & finely diced
1 leek, washed & finely sliced
500g minced beef, 500g minced pork, or 1kg of either
2 400g tins chopped tomatoes
1 bay leaf
2 tbsp tomato puree
200ml red or white wine
2-3 tbsp sugar
1. Prep and slice veg, onion, garlic, leeks and celery.
2. Heat oil in a large saucepan, when at medium heat add the veg. Season with salt and pepper and cook uncovered for about 10 minutes until they are softened.
3. Add meat, and break down the lumps from the mince.
4. When meat is browned, add wine, sugar, tomatoes, puree and bay leaf. Bring to the boil. Reduce heat to low and let it summer and the sauce reduce for about an hour.
5. Cook pasta as per instructions about 10 minutes before the sauce is ready.
6. I added some fresh basil leaves to this just before serving, gives it a real kick of herby freshness.
7. Grate some fresh parmesan cheese, sprinkle over the sauce and serve.