Oven Baked Bolognese
A fantastic bolognese recipe that finishes in the oven and can be stored in the freezer for up to 2 months
Equipment
- Electronic digital scales
- Large Saucepan [ovenproof] with lid OR flameproof casserole with lid
- Wooden spoon
- Blender or Hand Blender optional
- Chef knife of Utility knife whatever you are comfortable with using for chopping vegetables
- Hand Blender optional
Ingredients
- 30 gram unsalted butter [ 2 Tablespoons ]
- 2 Tablespoons Olive Oil
- 200 gram piece pancetta, finely chopped [ 7 ounces ] [Note 1 ]
- 1 large Onion, finely chopped approximately 160 g [ 5 1/2 ounces ]
- 2 Celery Stalks, finely chopped approximately 120 g [ 4 ounces ]
- 1 medium Carrot, finely chopped approximately 105 g [ 3 1/2 ounces ]
- 2 garlic Cloves, finely chopped I use fat cloves @ approximately 6g each
- 500 gram each beef and pork mince 500 gram = 1.1 pound
- 500 ml milk [2 cups ]
- 1/4 teaspoon freshly grated nutmeg a fresh product out of the jar is fine
- 3 Tablespoon tomato paste
- 200 ml dry red wine [ 3/4 cup]
- 800 gram canned chopped tomatoes [28 ounces] [ Note 2 ]
- 240 ml good quality beef stock [ 3/4 cup]
- 2 bay leaves
- 2 Tablespoon basil leaves, minced extra for garnish [optional]
- 2 teaspoon mixed herbs OR Herbs de Provence mixed with rosemary [Note 3]
- 2 teaspoon oregano leaves, chopped extra for garnish [optional]
- salt and freshly ground pepper to taste
- freshly grated parmesan cheese to serve
Instructions
- Preheat the oven to 160c / 320F
- Melt the butter and olive oil in a large flameproof casserole or oven proof saucepan over medium heat. Add the chopped pancetta [Note 1] and cook, stirring, for 3-4 minutes until it starts to crisp. Add the onion, celery, carrot and garlic and cook, stirring for 5 minutes or until softened. Add the beef and pork mince and cook for 8 - 10 minutes, breaking the meat up with a wooden spoon, until browned.
- Add the milk and nutmeg and simmer over medium heat for 4-5 minutes until the milk evaporates. Add the tomato paste and stir for 2-3 minutes until combined, then add the wine allow to simmer for 10 minutes. Add the canned tomatoes, stock and herbs. Season with salt and pepper. Cover, then pop into the over with the lid on, for 2 hours or until thickened and reduced. Skim any fat from the surface. Serve with pasta and garnish with the freshly grated parmesan and any extra herbs.
Notes
Note 1. I use a bacon slab from the butcher [Slab bacon is a substantial cut of pork belly which is usually cured and may also be smoked available from the butcher ]
Note 2. for texture reasons, I whiz the tomatoes into a puree using a hand blender
Note 3. Add a teaspoon of finely minced rosemary to your mixed herbs- make sure to add this early in the process.