Everyone has their own take on a bolognese sauce and while few are authentic, that doesn't stop them from tasting good. This is my rich, meaty variation.
Serves 4
Ingredients
1 tbsp olive oil
500g lean beef mince
2 cloves garlic, finely chopped
300g button mushrooms, sliced
1 tin chopped tomatoes
1 tin of concentrated tomato paste
3 rashers of bacon, chopped
2 tsps oregano
1/2 tsp ground black pepper
150g cheese, grated
300g penne
Method
Place a large frying pan over medium heat and add the olive oil, swirling it around the pan as it thins. Add the mince and brown, stirring regularly until there is no pink colouring remaining but the mean is not crispy.
Add the garlic and stir in the mushrooms, pushing the mince aside to allow the mushrooms to cook. Stir occasionally until the mushrooms have softened - around 5 minutes. In the meantime, cook the penne according to the pack instructions.
Add the tomatoes and tomato paste, stirring into a sauce. You can add a small amount of water if needed, to make the sauce slightly thinner than your preferred consistency, so it can reduce as it simmers.
Distribute the bacon over the surface of the sauce and gently stir it in. Add the herbs and stir again. Cook on a low simmer for 15 minutes.
Sprinkle the cheese on top and cover with a lid or tin foil, increasing the heat a little, while you drain the pasta.
Dish up the pasta and ladle the bolognese sauce on top. Garnish with Italian flat leaf parsley if desired.
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