5 ways with Bolognese sauce

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The ultimate ragu

It’s the meat sauce to rule all sauces: a slow-cooked Bolognese sauce is something that every cook should know how to make. We’ve selected a few of our favourite versions, just in time for the long weekend.

The classic

Abigail Donnelly’s best tip for a great Bolognese sauce is “to go low and slow”: cook the sauce for up to two hours over a low heat for an intense flavour. Add bacon or pancetta for an extra meaty flavour. Get the Marius Redelinghuys’ bolognese recipe here.

The beef mince alternative

This recipe uses 500 g pork mince, cream and fresh rosemary. Add a little bite by serving it topped with chilli. Try the pork rosemary cream Bolognese recipe here. If pork doesn’t tickle your fancy, try this lamb Bolognese recipe here.

The sneaky veg

Blend 1 chopped onion, 1 sweet pepper, 2 carrots, 4 baby marrows, 150 g butternut, 2 x 400 g can chopped Italian tomatoes, 1 garlic clove, a handful of parsley and basil, ½ cup dry white wine (optional), 1 t sugar, sea salt and freshly ground black pepper, to taste. Once blended until smooth, mix with 500 g beef mince and simmer in a suitable pan over a low heat for 30–40 minutes. Find the all-time favourite spaghetti with Bolognese recipe here.

The home-made pasta

To make gnocchi, preheat the oven to 180°C. Roast 6 whole potatoes for 45 minutes, or until cooked through. Remove from the oven and cool. When cool enough to handle, peel and push the flesh through a potato ricer or grate using the fine side of a grater. Place the potato into a bowl and add 3 free-range egg yolks and 1 t salt. Sift in 90 g flour and knead to incorporate. Slow sift in another 90 g flour, a little at a time. Once all the flour has been added, the dough should be soft and spring back when pressed with your index finger. If the dough still feels wet, add 1 T flour at a time until it is no longer sticky. Bring a saucepan of salted water to the boil. Divide the dough into 4 pieces, roll into thin sausages and cut into 1.5 cm pieces. Blanch the gnocchi in the water for 3–4 minutes, or until they rise to the surface. Remove using a slotted spoon and drizzle with olive oil to prevent them from sticking together. View the Bolognese with gnocchi recipe here.

The gourmet

This recipe takes between 6 and 8 hours to cook, so is best made when you have time on your hands – like the upcoming long weekend. Use a slow-cooked, bone-in beef brisket for a flavoursome dish. Try the ultimate ragù recipe here.

What is your favourite way to make Bolognese? Tell us in the comments below!

Discover more pasta recipes here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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