Red wine bolognese sauce
Photo by Tam West
To speed up the preparation, chop the vegetables in a food processor. I had some Toulouse French grind pork with added garlic and parsley in the fridge (L'Authentique brand) and I used that instead of the pork mince for a change.
- Place a heavy-based saucepan over a low heat. Add the oil, onion, carrot and celery and cook until the vegetables are soft, about 7 minutes.
- Increase the heat and add the pancetta, and cook for a further 2 minutes. Add the beef mince and pork mince and brown, stirring with a wooden spoon to break up any lumps of meat.
- Add the red wine and bring to the boil. Boil for 1 minute, scraping up the brown bits off the base of the saucepan.
- Add the beef stock, tomato paste and thyme. Lower the heat, cover and gently simmer the sauce for 1¼ hours, stirring occasionally and tasting for seasoning as it cooks.
- Serve with cooked pasta (we used rigatoni as sauces adhere well to a ridged pasta) and a sprinkle of parsley.