Lex Diamonds
07-07-2011, 09:35 AM
How do you make yours? I'm interested to see some of the hundreds of different variations people bring to this home cooking staple.
I made my first one for about a year yesterday. I used:
10-12 fresh tomatoes, finely diced
500g lean steak mince
1 large white onion
1 medium red onion
A lot of garlic (6-8 cloves)
Extra virgin olive oil
Dried basil & oregano
A dash of Tobasco
A dash of Worcestershire Sauce
A small pour of red wine
The method's pretty standard- fry onions & garlic, add mince (with seasoning rubbed/mixed in), make up the tomato sauce and put em all together in a saucepan to simmer for around an hour- more tomatoes & a longer reduction time if you want a richer sauce. Then add the bit of red wine and let simmer for the last 10 minutes while you cook some pasta.
I serve that shit over olive oil & salt-cooked pasta with a generous shaving of cheese and a load of black pepper.
Sometimes I will add mushrooms if there are decent ones available... peppers is something I never used to be sure of but now I skip them for the bolognese. Definitely a staple with other pasta dishes, though.
I made my first one for about a year yesterday. I used:
10-12 fresh tomatoes, finely diced
500g lean steak mince
1 large white onion
1 medium red onion
A lot of garlic (6-8 cloves)
Extra virgin olive oil
Dried basil & oregano
A dash of Tobasco
A dash of Worcestershire Sauce
A small pour of red wine
The method's pretty standard- fry onions & garlic, add mince (with seasoning rubbed/mixed in), make up the tomato sauce and put em all together in a saucepan to simmer for around an hour- more tomatoes & a longer reduction time if you want a richer sauce. Then add the bit of red wine and let simmer for the last 10 minutes while you cook some pasta.
I serve that shit over olive oil & salt-cooked pasta with a generous shaving of cheese and a load of black pepper.
Sometimes I will add mushrooms if there are decent ones available... peppers is something I never used to be sure of but now I skip them for the bolognese. Definitely a staple with other pasta dishes, though.