Adam’s bolognese sauce

I find there are some dishes Adam and I make over and over again for dinner, and bolognese sauce with pasta features quite near the top of that list.  After a long day, nothing quite beats coming home to a comforting bowl of al dente pasta smothered in a rich, tomato dense bolognese. It’s never the most Instagram-worthy meal, but it’s darn tasty and sometimes that’s all you need right?!

I spent years tinkering with my mum’s recipe and testing out others in Italian cookbooks (this was a favourite for a long time) but then Adam came into my life, and with it his bolognese recipe.  It tastes decadent, but normally we’ve always got all the ingredients on hand.  Adam normally makes a double batch which ensures we’ve got plenty of leftovers.  It freezes exceptionally well and tastes just a great dolloped on a steaming jacket potato or on a bit of toasted sourdough as it does pasta.

Adam has kindly shared his recipe if you’re keen to give it a go yourself…

What you’ll need

• 1kg of beef mince
• 4 x tablespoons of extra virgin olive oil
• 2 x red onions
• 4 x cloves of garlic
• 5 x tablespoons of tomato paste
• 1200g of diced tinned tomatoes
• 4 x beef stock cubes (OXO brand is a favourite in our house)
• generous glug of white wine
• generous glug of Worcestershire sauce
• salt and pepper to taste

How to do it

1. Dice the onions and fry them in the olive oil in a large frypan until caramelised.
2. Dice and add the garlic, cooking until soft and fragrant. Remove from pan.
3. Brown mince and then add in the stock cubes, tomato paste and white wine, cooking for a few minutes and seasoning with salt and pepper.
4. Add the onions and garlic back into the frypan, as well as the tinned tomatoes, and let simmer for approximately two hours.
5. Add a generous splash of Worcestershire sauce just before your remove the pan from the heat.

Serve with pasta cooked to your liking, cracked black pepper and good sprinkling of Parmesan cheese.

Bon Appétit!

Have a wonderful weekend. x