recipe-1

Top 50 recipes › No. 30

Top recipes · No. 30

Pasta bolognese

Pasta with a meat sauce of onion, carrot, celery, minced beef and tomato, simmered slowly for a deep flavour. ✓ Fits the base recipe

Pasta bolognese

Serves 6Prep 15 minCook 2 hr

Ingredients

  • 2 tbsp olive oil
  • 1 onion, 1 carrot and 1 celery stick, finely chopped
  • 2 cloves garlic, chopped
  • 1 lb (450 g) ground beef (or beef and pork)
  • ½ cup (120 ml) milk
  • ½ cup (120 ml) red or white wine (optional)
  • 2 tbsp tomato paste
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 1 bay leaf
  • Salt and pepper
  • 1 lb (450 g) tagliatelle or spaghetti
  • Parmesan to serve

Method

  1. Fry the onion, carrot and celery in the oil over medium heat for 10 minutes until soft. Add the garlic for 1 minute.
  2. Add the beef and cook until no longer pink, breaking it up.
  3. Add the milk and simmer until it has nearly gone, then the wine until it has nearly gone.
  4. Stir in the tomato paste, tomatoes and bay leaf. Simmer very gently, partly covered, for 1½ to 2 hours, adding a splash of water if it gets dry. Season.
  5. Cook the pasta, toss with the sauce and serve with parmesan.
Tip: It follows the recipe-1 pattern (onions first, then meat, then tomatoes and a long simmer) without chilli powder or turmeric.
With the recipe-1 base recipe: Onions (with carrot and celery) in oil, minced meat, tomatoes, a little water or milk, simmer; no chilli powder or turmeric. Serve over pasta. The base recipe →

Cups and spoons are US measures (1 cup = 240 ml); weights and °C are given alongside. Cook meat to a safe inside temperature.

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg; Indian rules count egg as non-vegetarian). Recipes with both marks can be made either way.

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