Best bolognese ever in 12 minutes flat? Well, yes and no.
Bit of cheating going on here as this is one of my absolute favourite mid week teas, but it relies on a little bit of weekend work. It’s a case of making a huge pot of the sauce and then freezing it in about six batches (all of which serve two people).
It’s the most brilliant recipe and it makes the whole house smell amazing. Seriously, if you’re trying to sell your house, make this sauce.
Credit must go to a feisty old Italian lady who Antonio Carluccio was following around in a programme I saw about a year ago. I quickly scribbled what I could remember of the recipe and urge you to try it. Sounds like a faff, but you’re investing in teas to come…
In a big pot, gently fry a chopped onion and some garlic. Then add a pack of minced beef and one of minced pork. I think packs are about 500g. Once the meat’s coloured add a glass or two of white wine (yes, white) or a slug of dry vermouth. Let that cook for a couple of minutes. Now pour in a whole jar of passata or sieved tomatoes – can’t remember how big a jar is, whatever the standard supermarket size is. Also, a mug or two of stock (Marigold powder or a cube).
Now, get that back to the boil then turn right down to the lowest setting on the smallest ring and let it gently blip away for three hours. Yes, three. That’s what makes the house smell so good. The result will be thick and unctuous and intensely meaty and tomatoey. It’s brilliant. You serve two big serving spoons of sauce per person so that’s how best to portion it up for the fridge or freezer.
To serve – the 12 minute bit once you’ve defrosted a portion from the freezer – cook a pan of your favourite pasta. I like long pasta with this so spaghetti, linguine or tagliatelle. Put one big spoon of the sauce per person into a wide frying pan and warm it up. Then add the cooked pasta to the sauce and stir it so it’s coated. That’s it – parmesan on top and you’re good to go. A slow-cooked bolognese sauce, midweek in the time it takes to make a cup of tea.
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My Nonna used to make her pasta sauce in the morning and it would simmer on the stove all day. It was the job of whoever was passing through the kitchen to give it a stir. This brought back memories! Yum.
That sounds amazing Ange – you get all the credit for sharing the vermouth tip with me (https://easyteas.co.uk/storecupboard-and-leftovers/ ). I go through bottles of the stuff now!
Next time I do it I’ll give it a few extra hours.