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What's in My Fridge?

Good Old Bolognese

3 stars based on 3 reviews Rate this Recipe

Method

1. Fry the onions and garlic for 2 minutes in a deep pan.

2. Add the mince, and cook on a high heat until the mince is browned all over.

3. As soon as it at this stage, pour in enough milk to almost cover the mince (I know this sounds weird but my mum taught me this and it actually makes the mince tenderer).

4. Turn the heat down to medium. When all the milk has evaporated stir the mince well then add the passata.

5. Add the mushrooms and stir.

6. Now it's time to season the sauce.

Add salt and pepper then put a very thin layer (literally just enough to cover the surface of the sauce) of oregano over the surface. Do the same with the basil.

My father taught me this technique and he says that it means whatever size meal you are doing you will get the same amount of herbs.

7. Add the wine. Stir.

Now leave the sauce on a very low heat with the lid on and a spoon's width gap between the lid and the pan. This will give the alcohol in the wine some time to evaporate before serving.

8. Now put the salted water in a big pan.

Boil the water and when it's boiling add the pasta and cook for about 8 mins.

Check to see if the pasta is ready. If the edges are waxy then it isn't ready. If they aren't waxy, taste the pasta.

9. If it is cooked to your liking, turn it off straight away and strain immediately, because the pasta is still cooking in the boiling water. Remember, it can take only a minute to overcook a good pasta!

10. Put a little olive oil on the pasta, mix it, and serve with the sauce immediately.

Tips

1) Never overcook the pasta. You can tell a pasta is ready because the edges don't look waxy. But make sure you taste it as well.

2) Don't overdo the salt or the herbs. A little salt enhances the flavour, but too much kills it. The same with herbs, you don't want them dominating the dish.

3) It sounds weird but if you cover the mince with milk after frying, it actually helps tenderise it.