Italian nonnas certainly know how to make a great bolognese sauce. This is our traditional family version – the way Nonna used to make it!
This bolognese is rich and meaty and such a deliciously comforting sauce to top any variety of pasta.
- 1 medium onion
- 2 medium carrots
- 1 stalk celery
- 1 medium zucchini
- 2 cloves garlic
- 4 tbsp olive oil
- 500 g beef mince (or veal/pork combination)
- 1 cup red wine
- 60 g tomato paste
- 3x 400 g tinned crushed tomato
- 2 cups water
- 1 bunch parsley
- 500 g pasta of choice
- 1 tbsp sea salt
- large pot water
- 50 g parmesan cheese
- Finely chop onion, carrots, celery, and zucchini (they should be roughly the same size).
- Add diced vegetables to a large saucepan with olive oil. Turn on stovetop heat to medium (don't preheat first, otherwise vegetables will burn rather than sauté). Cook until vegetables are translucent (approximately 15 minutes) stirring occasionally with a wooden spoon.
- Grate garlic into vegetable mix using a microplane. Stir through and cook for approximately 1 minute.
- Add mince. Break up meat with the wooden spoon. Cook for approximately 6-7 minutes, until meat has browned.
- Add red wine and stir through, cooking for a further 2 minutes.
- Mix in tomato paste and tins of tomato.
- Add water to empty tomato tins, giving the tins a bit of a rinse before adding them to the saucepan.
- Finely chop parsley and stir through sauce.
- Bring sauce to the boil and then reduce heat to a simmer. Cook for at least 20 minutes, stirring occasionally (the longer the better).
- Bring to boil a large pot of water.
- Sprinkle salt over water and add pasta. Cook for length of time according to packet.
- Once pasta has cooked, strain out water (leaving aside 1/4 cup pasta water to be added back in).
- Spoon in approximately 2 cups of bolognese sauce into the pasta along with the reserved pasta water. Stir through.
- Serve pasta into bowls, adding extra bolognese sauce. Top with grated parmesan cheese.