Bolognese Sauce. Simple but Effective.

We had our neighbours around last week and typically I was panic-cooking before they arrived.  As I was in no state for fine-dining I decided to make bolognese.

Bolognese is a key for every carnivorous household but please serve it with penne or some other pasta shape, spaghetti is a travesty in the eyes of an Italian and this is a very Italian sauce.  Spaghetti hasn't enough structure to hold up the tomato-y mince.  To be healthy I made my bolognese with ostrich mince from Woolworths but free range beef mince is your other option.  You can make the sauce in advance and reheat the next day (often the flavours taste a lot better that way).  Or even double the quantity, freeze half and then use it for a lasagna.

Ingredients (serves 4)

500 g free range beef or ostrich mince
1 tin chopped tomatoes
3 tbsp tomato puree
2 tsp dried thyme
1 bay leaf
1 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 stick of celery, peeled and finely chopped
3 fat garlic cloves, peeled and finely chopped
50 ml full fat milk
a small glass of red wine
salt and black pepper
2 tbsp olive oil

pasta and freshly grated parmesan to serve

Method

1. Heat the olive oil in a large saucepan over a moderate heat.  Add the onion, garlic, carrot and celery and cook, stirring until the onion is translucent (about 5 minutes).

2. Add the mince to the pan and cook, stirring, until brown all over.
3. Add the remaining ingredients to the pan and bring to a simmer.  Turn the heat down, cover and allow to cook for as long as you have but an hour would be perfect.

Serve with pasta and freshly grated parmesan.  Divine.