A Recipe for Beef Bolognese

Step into any Italian restaurant and you are more than likely to find a pasta with Bolognese dish available on the menu. The dish is arguably the most popular/generic of pasta toppings around. It is the dish that an adventurous diner would order as a safe option, much like that of chocolate cake on a dessert menu. To be fair, a good dish of pasta Bolognese is extremely comforting. As with all things, the dish has to be properly made, of course.

Here is our simple recipe for a beautiful beef bolognese topping that could turn your home into an Italian restaurant. Cheers! 🙂

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Makes 4 to 5 servings
Serve this dish with some home-made fresh pasta or bread (baguettes, French Boule, foccacia)

Ingredients:

• 600g minced beef
• 1 onion, finely diced
• 3 long stalks of celery, finely diced
• 6 cloves of garlic, crushed/minced
• 200ml red wine (use an intensely full-bodied red wine like cabernet sauvignon)
• 305g canned tomato puree
• 250ml beef stock
• 1 tbsp dried oregano/basil/thyme/rosemary (a few sprigs of fresh herbs will do too)
• 4 to 5 dried bay leaves
• 1 tbsp olive oil
• salt and pepper to taste
• Optional: A few leaves of spinach

Method:

1. Season the beef with salt and pepper by gently mixing them with your hands.
2. Using a pot, sauté the onions, celery and garlic in the olive oil for about 2 minutes.
3. Add the beef in and break it up into smaller bits with a spatula. Let it brown evenly.
4. Add in the tomato puree, red wine, beef stock, bay leaves and herbs. Bring everything to a boil, then let it simmer without a lid on for about 40 to 60 minutes or till it reduces into a thick mixture.
5. Optional: Mix in a few leaves of spinach after the mixture thickens.
6. Add salt and pepper to taste and it is ready to be served.
7. We usually serve this dish with some home-made fresh pasta or bread (baguettes, French Boule, foccacia)

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