Every family has a particular way they like bolognaise. This recipe has evolved many times to include hiding vegetables in the mix for small boys to including the fabulous orange oil the Italians have in their bolognaise sauces. This it the final Fuller version. If you can include home made stock in the sauce so much so the better as each serve will then have all the goodness of 5 vegetables and fabulous chicken stock which is just good for body and soul
This is a freezer staple along with Lasagne. Whenever I need a meal to take to a friend, these are my go to choices.
1 brown onion
2/3 stalks celery
1/2 carrots
6 cloves garlic
¼ cup dried chopped porcini mushrooms ( soak in white wine for 10 mins and drain before use)
500gms beef mince
250gms pork mince
250gms veal mince
2 tins mutti tomato paste (250gms)
80gms butter
¼ cup olive oil
500mls chicken stock
150mls white wine
100mls milk
Melt butter and olive oil in pan plus salt and pepper
Dice very finely onion, carrot and celery ( this is important)
Add to butter/oil and fry until nearly crispy
Add finely chopped garlic once the other vegetables are frying nicely ( garlic is very delicate)
Add drained mushrooms, fry
Add meat and separate with a fork whilst it is cooking
Add tomato paste and stir to combine
Add wine and half stock
Simmer and reduce by half and add remaining stock
When thick, add milk and cook until bolognaise is not milky
Turn off, cover and leave until needed – flavour will develop over the next hour
