GTV V6
Well-Known Member
Here's my recipe for bolonese sauce with a step by step guide... It isn't the only one but it uses simple easy to get ingredients and it tastes ace...
This lot will do for about 4 huge servings or 6 normal ones
You need
So first prepare your stuff... Open the wine
And make sure it's drinkable...
(Yes I belong to the Keith Floyd school of cookery
)
Peel and roughly chop veg.
Take off all the gristly bits from the steak...
I use steak instead of store bought minced beef because I never trust them to put in only what they say and I can can control the amount and type of fat that gets mixed in.
The last time I used this recipe with bought minced meat it tasted crap...
De-seed the tomatoes, I find the seeds give a bitter taste.
Get your food blitzing device
and blitz the veg and the beef.
Get the garlic
and make a pur?e by finely chopping it then dragging your knife over it mixed with some salt as an abrasive.
this makes sure no-one gets a big garlicy chunk.
Fry the Bacon
Then blitz it in together with with half the tomatoes.
Put the chillies in with the rest of the tomatoes and blitz them too.
Fry the veg on medium heat for about 5 minutes in a bit of olive oil.
Just before the time's up, throw in the garlic and stir it around for 30 seconds.
Take out the veg. from the pan, give it a clean then crank up the heat and leave it heating up a while.
Put in the beef. flatten it down to get as much of it in contact with the heat, don't stir it.
When the pink's nearly all gone you can stir it about and put in the wine, let this simmer about a minute.
Throw in the veg. mix
Throw in the tomato/bacon/chilli
Add the oregano, thyme, bay leaves and pepper
Stir it all about...
Cover and leave to boil on a medium to high heat for at least half an hour
Here is where the Bovril comes in...
Now everything is at least cooked you can adjust the seasoning, check salt & pepper, herbs, and the "beefiness".
Depending on the quality of the meat you use, sometimes it doesn't taste as beefy as it should, so add a teaspoon or 2 of Bovril to get the flavour you want.
Leave simmering on low heat for 2 hours stirring occasionally.
Try not to keep tasting it or there won't be any left after the 2 hours is up.
Unfortunately I can't take any photos of this as a finished plate as it's all being frozen so my GF can have packed lunches while I'm away travelling.
Any thoughts or ideas to improve the recipe ?
Give it a go...
This lot will do for about 4 huge servings or 6 normal ones
You need
- 700g of cheap steak
- 1kg of tomatoes
- 2 carrots
- 2 sticks of celery
- 2 cloves of garlic
- 1 huge onion
- 100g of bacon bits
- 1 glass of red wine
- Bovril (This is a concentrated beef extract and not strictly necessary)
- 1 tsp Oregano
- 1 tsp Thyme
- 2 bay leaves
- Chilli (I use 2 small birds eye chillies)
- A bit of Pepper
- A bit of olive oil
- ...
- ...
- A big saucepan
- A food blitzing device
So first prepare your stuff... Open the wine
And make sure it's drinkable...
(Yes I belong to the Keith Floyd school of cookery
)Peel and roughly chop veg.
Take off all the gristly bits from the steak...
I use steak instead of store bought minced beef because I never trust them to put in only what they say and I can can control the amount and type of fat that gets mixed in.
The last time I used this recipe with bought minced meat it tasted crap...
De-seed the tomatoes, I find the seeds give a bitter taste.
Get your food blitzing device
and blitz the veg and the beef.
Get the garlic
and make a pur?e by finely chopping it then dragging your knife over it mixed with some salt as an abrasive.
this makes sure no-one gets a big garlicy chunk.
Fry the Bacon
Then blitz it in together with with half the tomatoes.
Put the chillies in with the rest of the tomatoes and blitz them too.
Fry the veg on medium heat for about 5 minutes in a bit of olive oil.
Just before the time's up, throw in the garlic and stir it around for 30 seconds.
Take out the veg. from the pan, give it a clean then crank up the heat and leave it heating up a while.
Put in the beef. flatten it down to get as much of it in contact with the heat, don't stir it.
When the pink's nearly all gone you can stir it about and put in the wine, let this simmer about a minute.
Throw in the veg. mix
Throw in the tomato/bacon/chilli
Add the oregano, thyme, bay leaves and pepper
Stir it all about...
Cover and leave to boil on a medium to high heat for at least half an hour
Here is where the Bovril comes in...
Now everything is at least cooked you can adjust the seasoning, check salt & pepper, herbs, and the "beefiness".
Depending on the quality of the meat you use, sometimes it doesn't taste as beefy as it should, so add a teaspoon or 2 of Bovril to get the flavour you want.
Leave simmering on low heat for 2 hours stirring occasionally.
Try not to keep tasting it or there won't be any left after the 2 hours is up.
Unfortunately I can't take any photos of this as a finished plate as it's all being frozen so my GF can have packed lunches while I'm away travelling.
Any thoughts or ideas to improve the recipe ?
Give it a go...
