I suppose purists will give one hundred and one reasons why this is not a real bolognese. Whatever. Call it 'Tomato based pasta sauce with mince in it' if it makes you feel better. In any case, I rate it.
Ingredients
500g mince (I actually prefer turkey, but beef, or a pork/veal mix is nice too)
3 rashers bacon (some fat trimmed), chopped
2 tins crushed tinned tomatoes or equivalent fresh tomatoes
2 cloves garlic, crushed
1 onion, chopped
1 small carrot, finely diced
1 stick celery, finely diced
1 cup mushroom stock or dried porcini mushrooms reconstituted in 1 cup of water
splash of red wine
dried basil and oregano
olive oil
salt (optional)
Method
Heat a glug of olive oil in a medium sized saucepan and fry the onion, garlic, celery and carrot over a low heat until soft.
Add bacon and mince and fry until brown. Add wine, herbs, tomatoes and stock.
Simmer for at least half an hour, adding a little water as you go if it appears to be reducing too quickly. As always, the longer you can bear leaving it simmer away, the better it will be. What with the bacon and the stock you probably won't need to add more salt, but check anyway just to be sure. Serve with grated parmesan or pecorino.
Serves 2 generously
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