This is a version I’ve adapted over the years from a combination of books, tasting, and my Mum’s recipe.

I’m sure you have recipes for a bolognaise sauce but this is a really tasty version!

Serves  6

Ingredients

250g Pancetta or smoky streaky bacon – chopped

1kg Minced Beef (or 500g beef, 500g pork)

Sprig of Rosemary – finely chopped.

2-3 cloves garlic – finely chopped

2 onions – finely chopped

2 carrots – finely chopped

2 sticks of celery – finely chopped

2 bay leaves

1 tin chopped tomatoes

Squirt of tomato puree

Squirt of ketchup

1 large glass red wine

Dash of Lea and Perrins

½ teaspoon of paprika

½ dried chili

Salt and Pepper

Basil – chopped or dried (or both)

Olive Oil

 

Method

Mix the mince in a bowl with some salt and pepper to season.

In a large saucepan, heat a couple of tablespoons of olive oil over a medium high heat then add the chopped rosemary and fry for half a minute to flavour the oil.

Add the chopped pancetta and fry until it begins to turn a golden colour.

Add the celery, carrot,  garlic and onion and sweat for a few minutes until it softens.

Now add the seasoned mince and stir the whole lot together until it is lightly browned.

Add the tinned tomatoes, ketchup and puree and mix the whole lot together then add the wine, Lea and Perrins, bay leaves, chili and paprika.

Stir the whole lots together and bring to the boil then turn down the heat, cover and gently simmer for 1 ½-2 hours, stirring occasionally. Season to taste. If it looks like it may be a bit dry, add some water or stock. About ½ hour before finishing, stir in the basil.

You can adjust quantities to however big or small you like and it freezes really well!

Tip!

If you want a thicker sauce, blitz the carrot, celery, garlic and onion in a food processor to a chunky paste.