We all need a tasty and rich Traditional Bolognese Sauce and this is mine! Enjoy it !!!
Author: Nectaria
Servings: 6 people
INGREDIENTS
30 gr./ 1.05 oz. olive oil
30 gr./ 1.05 oz. butter
500 gr./ 17.63 oz. beef mince
8 slices smoked bacon, finely chopped
2 medium onions, finely chopped
2 teaspoons sugar
3 garlic cloves, finely chopped
2 carrots , trimmed and finely chopped
2 celery sticks, finely chopped
½ teaspoon black pepper
¼ teaspoon nutmeg
For the Bolognese sauce
700 gr./ 24.69 oz. crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
2 bay leaves
2 tablespoons tomato paste
1 beef stock cube
150 gr./ 5.3 oz. red wine
1 cup cherry tomatoes, sliced in half
120 gr./ 4.23 oz. heavy cream
100 gr./ 3.53 oz. Parmesan , grated, plus extra to serve
500 gr./ 17.63 oz. linguine pasta
INSTRUCTIONS
Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 5 minutes or until light golden and softened.
Turn heat up to high and add beef and bacon. Cook stirring for 3-4 mins until the meat is browned all over.
Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
Add remaining ingredients except parmesan and heave cream. Stir, bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for about 1-1 ¼ hour stirring occasionally, until you have a rich, thick sauce.
Just before taking Bolognese sauce off the heat, add the heavy cream and parmesan. Stir and let simmer for 2 minutes. Taste and adjust the seasoning if needed.
When the Bolognese is nearly finished, cook 500 gr./ 17.63 oz. linguine pasta following the pack instructions.
Drain the pasta and serve the Bolognese sauce over pasta with more grated parmesan.