How many Bolognese Sauce recipes are out there? Thousands! Maybe even more than that. Every family probably has it's own recipe. I've made this sauce for years and I've heard advices like "use beef broth instead of wine", "use Worcestershire Sauce instead of wine", "wine is really not necessary"...So today I figured maybe I should add some red wine to the sauce and decide by myself whether it plays a relevant role or not. And trust me, it does! It gives that deep flavour, that's so indulgent and addictive (no worries, the alcohol cooks out). So here it goes...
- 500g minced beef
- 1 medium-sized onion, finely chopped
- 1 generous glass red wine
- 2 cans of chopped or crushed tomatoes
- 3tbs olive oil
- salt and pepper to taste
- Place a sauce pan over a high heat and add the olive oil. When the oil is hot add the beef, break it up with a wooden spoon and cook for about 4-5min.
- Add the onions, and cook for a few minutes so they soften up.
- Add the red wine and cook for 2min, so the alcohol cooks away.
- Then add the tomatoes and give it a stir.
- Partially cover the sauce pan, set the temperature to as low as it can go and let it simmer for about 2h. This allows for the flavours to "marry".
- Add your favourite pasta to it and enjoy!