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Spaghetti Bolognese is probably one of the most reknowned Italian pasta dishes. Traditionally a combination of three meats minced, cooked with a passata (sieved tomatoes) sauce, flavoured with herbs and lovingly gently simmered until deliciously thick and flavoursome.

Sadly however because of it's popularity, it has become hugely commerical. You can barely walk through a supermarket aisle without seeing an array of ready made "bolognese" sauces, or even Spaghetti Bolognese in a can! wow! Indeed for many people this is their only exposure to this northern Italian classic.

If you wish to experience this wonderful sauce in its traditonal classical excellence, then the below recipe will faithfully reproduce the dish beautifully.

Once made, the sauce will keep in the fridge for several days, it can also be frozen. This sauce would normally be served over some freshly cooked Spaghetti, or Tagliatelli. In southern Italy, this sauce is also served over Conchiglie pasta shells, and baked in the oven combined with torn Buffalo Mozarella.

INGREDIENTS:

6oz freshly minced lamb (ground lamb)

4oz freshly minced pork (ground pork)

8oz freshly minced beef (ground beef)

Note: The pork does not have to be lean, the fat from the pork is what gives the sauce an excellent flavour.

2 tablespoons of Olive oil

1 medium onion finely diced

2 cloves of garlic finely diced or pressed

1 bay leaf

2 glasses of a Sangiovese or similar full bodied Italian Red Wine. (optional)

1/2 tsp of dried Oregano

1 Bottle of Passata sauce (600g)

100ml of Water

1/2 small can of Tomato Concentrate

Salt an Pepper for seasoning

METHOD:

In a deep sided pan, heat the oil, then lightly fry the onion and garlic. As it becomes translucent, after about 2-3 minutes add the meats, gently cook them until they color.

Next add the tomato concentrate, and cook through for a few minutes.

You can now season this mixture well, and add the remaining ingredients. At this point you increase the heat until you arrive at a gentle boil, after which you turn down to a very very gently simmer and allow the sauce to "clock" gently for around 1-2 hours. It is advisable to stir the sauce every ten-twenty minutes or so.

After about an hour, you can taste, adjust the seasoning and add more water if its too thick. The ideal is for a sauce which is like a thick soup, but certainly not a puree.

I generally cook the sauce for about 2 hours in total, after which point most of the flavours have intensified sufficiently. This sauce can be then used immediately. Alternatively this sauce will taste even better the next day, if allowed to cool and stored in a fridge.

Enjoy!

Learn more about this author, Carlo Rossini.
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