What she’d tell you
A proper Bolognese sits on the stove for four hours and I will not pretend otherwise. This one has fifty minutes and still does the two things that matter: a slow soffritto, and milk before the tomatoes.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Chop the onion, carrot and celery as small as your patience allows. Soften them in the olive oil over medium-low heat for 10 minutes without browning.
Turn the heat up. Add the beef and the garlic, breaking the meat apart, and cook until no pink remains and some of it has caught and browned.
Pour in the milk and simmer until it has almost all disappeared.
Add the tinned tomatoes and the salt. Bring to a bubble, then drop to the lowest heat and leave it, half-covered, for 25 minutes.
Cook the pasta while the sauce finishes. Save a cup of the water, drain, and toss the pasta through the sauce in the pan with a splash of that water.
If you haven’t got it
Ground Beef
half beef and half pork, which is closer to how it is made at home
Milk
skip it if you must, but the meat will be firmer
Keeping it
Four days in the fridge, and it is better on the second day.
A pan over medium heat with a splash of water. Freezes beautifully for three months.
