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Marius Redelinghuys' bolognese

Marius Redelinghuys’ bolognese

2 hours

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Marius Redelinghuys’ bolognese

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2 hours

Ingredients

1 T olive oil
1 T butter
6 bacon or pancetta rashers
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 t dried oregano
500 g beef mince
1 x 400 g tomatoes can
2 T tomato paste
Sea salt and freshly ground black pepper, to taste
2 T sugar (optional)
160 g Parmesan, grated
500 g fresh pasta, cooked al dente according to package instructions
15 g fresh basil

Method

Heat the olive oil and butter in a large pan over a medium heat. Fry the bacon or pancetta until crisp, then add the onion, carrot, celery, garlic and oregano. Sauté until the onions and celery are soft.

Add the mince and brown, then add the tomatoes and tomato paste and stir.

Season to taste and simmer for 1½ hours over a low heat.

Check the seasoning and add the sugar only if necessary – the sauce should not be too sharp. Stir in half the Parmesan and serve over the pasta. Garnish with the remaining Parmesan and fresh basil.

Cook’s note: The trick when cooking Bolognese is to go low and slow. Cook for up to 2 hours over a low heat to intensify the flavour.