Sunday Sauce - My Bolognese

I make bolognese a couple times a month and everytime I am convinced it gets better. Over the years the recipe has changed but this is the baseline recipe I try to follow if I am ever stuck for ideas. The trick is taking the time to brown the meat, it really adds more flavour to the finished sauce.

Ingredients

Method

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Step 1

Heat the olive oil in a wide, heavy-based pot over medium heat. Add the pork mince and brown until you get some good caramelisation. Do the same to the beef and set aside. To the pan add the pancetta and cook until crisp. Remove from the pan.

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For

6

M

I

2

tbsp

Olive oil

1

Onion, peeled, finely diced

2

Carrot, peeled, finely diced

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Notes

If you have time, cook this for 4-5 hours. The sauce gets so much better with low and slow cooking!

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