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Bolognese (or sugo) Sauce

This recipe for bolognese sauce was originally given to me by the head chef (who was also my aunt) of one of the many vineyard (Agritourismo) restaurants around Montalcino, from where we originate from in Italy. She had adapted the recipe to work in England where the beef has a much stronger flavor. Bolognese literally means from Bologna, a city in the north of Italy. Here they never serve the sauce with spaghetti (a dried pasta from the south) but with tagliatelle.
If you are ever in Italy on your holidays, retiring, ot on businesss and you are in a resturant, keep an eye out for sugo di carne. This is what Italians call, what we know as, bolognese.

Foodideals - Bolognese SauceIngredients:
500g Pork Mince
1kg Beef Mince
250ml Olive oil
1 Small Carrot
1 stick of cellery
6 red onions
3 tins plum tomatoes
2 Tbs Tomato Puree
1 bottle red wine
1 small bunch parsley
2 pork stock cube

Method:
Foodideals - Tagliatelle al SugoIn a blender place the onion, carrot cellery, parsley and blitz to a fine pulp. Heat the olive oil in a pan, add the blitzed vegetables and fry vigorously until all vegetables are well cooked. Add the stock cubes and continue to cook for a few minutes.Add the beef and the pork and continue to cook until the meat has been browned quite thoroughly.

Add the wine. In the blender add the tins of tomatoes and blitz to a smooth consistency. Add this mixture to the meat, add the tomato puree and continue to cook. Bring to a very low simmer and cook for 3-4 hours stiring occasionally.

This sauce is great even on dried pasta but to get the ultimate you really should have a go at making your own pasta, you can find my favorite pasta recipe here.