Mamas Bolognese is a staple in our family. A recipe handed down through the generations, we can’t help but want to make this time and time again. By Two Expat Cooks.
- 2 tablespoons olive oil
- 2 medium carrots
- finely chopped 2 celery stalks
- finely chopped 3 cloves garlic crushed
- 500g The Meat Club Grass-Fed Angus lean mince beef
- 4 x 400g tins of Italian tomatoes (blended)
- ½ cup of dry red wine
- 2 tbsp tomato paste
- Handful of fresh basil
To make the sauce, heat your Le Creuset with nothing in it, once it’s hot add the beef mince and let it cook till all the water has come out of the meat.
Remove the meat from the pan and set aside. Add the olive oil to the pan, once it’s heated add the garlic, carrot’s and celery and fry gently for 10 minutes till the carrots and celery are soft.
Add the minced meat and stir with a wooden spoon to break it up into smaller chunks. Add the wine and allow it to bubble away for a few minutes to allow the alcohol to evaporate. Stir in the tomatoes, tomato paste, fresh basil, and salt. Leave to simmer for 2-3 hours.
Cook the penne (or whichever shape pasta you desire) in boiling salted water until al dente, then drain and mix with the sauce. Serve with freshly grated cheese.