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1. Some traditional slow cooked Bolognese Sauce are made with a mixture of beef and pork mince. Beef for flavour, pork for juiciness. I typically do not use this for midweek.
2. I prefer beef bouillon cubes rather than beef stock/broth because it has a more intense flavour and also broth makes the sauce watery and takes longer to reduce. I use Oxo Beef Cubes (Woolies & Coles).
3. Tomato paste / puree - the concentrated tomato paste that comes in jars or tubes.
4. The amount of sugar required will depend on how sweet / sour the tomatoes and tomato paste is. Typically, the better the quality, the less sour they are so the less sugar you will need. Go by taste!
5. Here are some ideas for ways to take this up a notch, if you are so inclined!
- Add finely chopped bacon (smokey is the ultimate!) or pancetta, cook with the onion
- 1 tbsp soy sauce (my mother did this, I sometimes do! I've seen it in some chef recipes)
- Fresh or dried red chilli
- Finely chop 1 carrot + celery and saute that with the onion to make a softrito
- Mix of pork and beef (per Note 1)
- Bolognese gets better the longer it is cooked, and it's even better the next day. A traditional Italian Bolognese Ragu is cooked for around 2 hours!
6. This method of cooking the cooked spaghetti in the sauce is the proper way to cook pasta - the real restaurant and Italian way. During this step, the sauce emulsifies (fat in Bolognese sauce reacts with starchy pasta water = thickens sauce so it clings to the pasta = no watery sauce at bottom of pasta bowl!). This step makes all the difference, turning a good pasta into a GREAT one!
If you are not using all the Bolognese in one go, divide the sauce first before adding the pasta into the sauce. Pasta is always best made fresh.
7. If you double the recipe (and who wouldn't want to? 🙂 ), then brown the beef in 2 batches. If you try to cook it in one batch, you will end up stewing it rather than browning!
8. SLOW COOKER: This is really fantastic made in a slow cooker! The meat becomes so tender and the sauce has incredible flavour. Transfer it into the slow cooker at step 4 and cook for low for 6 hours.
9. Nutrition per serving, assuming 5 servings.