Cooking for Pleasure

Bolognaise Sauce
1kg premium minced beef
2 tbs olive oil
1 small clove garlic
2 tins 800gms tomatoes ( chopped in kitchem processor until fine)or 1 tin tomatoes and 1 kg fresh tomatoes chopped finely in a processor.
1 onion finely diced.
1/2 cup white wine
salt and pepper to taste.

This recipe was given to me by a lady from Sicily called Vera and she also showed me exactly how she cooked it as well. It produces a very intense tomato beef sauce. Even my mother who  prided herself on her bolognaise sauce agreed begrudgingly that it was good. High praise indeed from one’s mother.

Firstly add the meat to a saucepan(with a tight fitting lid) without any oil and fry until the meat is browned and all liquid has evaporated.

Then add the white wine and continue to fry until the wine has evaporated and the meat is sizzling.

Add the olive oil and the onion and crushed garlic and cook until the onion and garlic are just cooked. Be careful not to burn the garlic.

Now add the crushed tomatoes and season to taste with salt and ground black pepper. The tomatoes should not only cover the meat but should reach approx 1 1/2 inches above the meat.

Stir to mix well and bring to the boil. Reduce the heat to very low and cover with a tight fitting lid and simmer for approx 1 1/2 hours or until the tomatoes are reduced and the sauce is a rich intense tomato neither too runny or too dry.

In Sicily this is traditionally cooked in an earthenware pot but any heavy based saucepan will do.

Serve with al dente spaghetti and goes very well with the Spinach Bacon and Pinenut salad found listed under salads.

The amount of tomatoes that cover the meat depend on the shape of the saucepan you use. I use a saucepan that is 8 inches in diameter and 5 inches deep.

More recipes with simple instructions and fresh ingredients can be found at  Cooking for Pleasure

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