3 Secrets To The Best Ever Bolognese
There are countless bolognese recipes out there, but let’s face it, most people just grab some beef mince and throw whatever’s in the fridge together! But this one’s different—an authentic bolognese with a small twist that never fails. Scroll down for the best bolognese secrets and the full recipe!
1 - Beef, Pork Mince & Pancetta - Sure, you could stick to just beef, but this combo is the key to nailing a hearty, authentic bolognese. The mix of meats creates a rich, deep flavour, while the gelatine from the pork and pancetta brings that silky, velvety texture.
2 - Low and Slow - Letting it simmer for at least two hours gives the meat time to tenderise and the sauce time to thicken into something rich, bold, and absolutely delicious. It’s worth the wait!
3 - Milk - This unexpected ingredient is a must to elevating your bolognese. It balances the acidity of the tomatoes and wine, adds a subtle richness, and tenderises the meat for that melt-in-your-mouth texture. Trust us, you’ll never skip it again!
Top Tips:
If you don’t have red wine, use white! Traditionally, bolognese is made with white wine, it will give the sauce a slightly lighter flavour, we just prefer the depth the red wine gives.
Make sure to use passata, not tinned tomatoes. Tinned tomatoes can be watery and often have added citric acid. Go for a passata with just pure tomatoes and salt—We use Mutti.
If your sauce starts to look a bit dry, just add a splash of water to loosen it up.
Ingredients - Serves 4
250g Beef Mince
250g Pork Mince
100g Pancetta
1 Onion
1 Carrot
2 Celery Sticks
4 Garlic Cloves (Crushed)
2 Bay Leaves
Parmesan Rind + Parmesan for Topping
100g Tomato Puree
600g Passata
1 + 1/2 Cup Red Wine
1 + 1/2 Cup Whole Milk
Method
1. Heat a small amount of oil in a casserole dish and add the pancetta. Cook until it’s crispy.
2. While the pancetta cooks, chop your soffritto mix (onions, carrots, and celery). The fastest way is using a food processor, but if you don’t have one, make sure to set aside some time to chop it by hand before you start cooking.
3. Once the pancetta is crispy, remove it from the pan, leaving the oil behind. Add your soffritto mix to the oil and cook for 5-10 minutes until soft.
4. Add the garlic and cook for an additional 5 minutes.
5. Add the beef and pork mince to the vegetables and cook slowly. Don’t rush to brown the meat, as you want to cook it through gently to keep it tender.
6. Pour in the wine and cook for 5 minutes.
7. Add the remaining ingredients (tomato puree, passata, parmesan rind, bay leaves, pancetta from earlier and milk), season then bring to a boil. Once boiling, lower the heat and simmer for at least 2 hours. Stir every 30 minutes to keep it from sticking to the bottom of the pan.
8. Remove the parmesan rind and bay leaves before eating.
9. Serve with your favourite pasta (We choose Paccheri) and sprinkle with parmesan!
Enjoy!
