Emma Knowles' Bolognese sauce


  • Serves 6 people

  • 50 ml olive oil
  • 750 gm coarsely minced veal
  • 250 gm coarsely minced pork
  • 100 gm round mild pancetta, finely chopped
  • 50 gm butter, coarsely chopped
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, finely chopped
  • 15 gm dried porcini mushrooms, broken into small pieces
  • 2 sage sprigs
  • 2 oregano sprigs, plus extra leaves to serve
  • 100 gm tomato paste
  • 150 ml red wine
  • 650 ml beef stock (or water)
  • 400 gm canned whole tomatoes
  • 100 ml pouring cream
  • 2 tsp aged red wine vinegar
  • To serve: finely grated Parmigiano-Reggiano
01   Heat olive oil in a large saucepan over medium-high heat, add minced veal, minced pork and pancetta, season to taste, increase heat to high and cook until liquid evaporates and meat browns (10-15 minutes). Scatter over butter, stir until evenly browned (25-30 minutes). Add carrot, onion, celery, garlic, porcini and herbs, reduce heat to low-medium and cook until vegetables are tender (10-15 minutes). Add tomato paste, stir to combine and cook for 5 minutes. Increase heat to high, deglaze with wine and cook until evaporated (2-3 minutes), then add 125ml stock and 125ml water and cook, scraping bottom of pan with a wooden spoon until stock almost evaporates (5-10 minutes). Repeat twice, then add remaining stock, tomato and 125ml water, reduce heat to low and simmer until very tender and liquid is reduced to a sauce (30-40 minutes). Remove herbs, add cream and cook for 1-2 minutes, add vinegar, season generously to taste and toss through pasta. Serve immediately with plenty of finely grated Parmigiano-Reggiano, scattered with oregano leaves.








May 2009

May 2009

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