When I looked for a recipe for Bolognese sauce, I found numerous versions of it. Some even recommended using celery and carrot as well. What I discovered was that you can use any combination of ingredients, but beef mince and bacon are a must, and the sauce should be cooked to almost dry consistency. After several attempts, I arrived at this set of ingredients which was approved by my daughter and my son.
½ kg Minced beef
200 gm Bacon
2 medium-sized Onions
10 large Garlic cloves
6 large Tomatoes
2 T Oil
2 tsp (or to taste) Salt
2 tsp Chilli powder
1 tsp Pepper powder
¼ tsp dried Thyme
½ tsp dried Rosemary
1 tsp dried Basil
½ tsp dried Oregano
- Dice the onion and garlic.
- Chop the tomatoes and pulse in the mixie (blender) at speed 1 for 10 seconds.
- Chop the bacon into bite size pieces.
- Heat the oil in a non-stick wok or kadai.
- Fry the garlic and onion till the onion is translucent.
- Add the bacon and fry.
- Sprinkle the chillie and pepper powders and salt, mix well, and fry for a minute.
- Transfer the mince to the wok, blend well, and cook till it is almost dry.
- Pour the tomato juice over it, mix, add the dry spices, and stir.
- Cover the pan and cook on low heat till there is very little gravy left.
- Serve with boiled pasta or freshly baked Irish soda bread.