Hi there, I have to confess sometimes I resort to a jar of sauce for a Bolognese. Really there’s no excuse, as sauces are so easy to make. Here’s an authentic Italian recipe for you, from ‘Mama’s Italian Cookbook’. Very tasty, yum. Hope you enjoy it.
The recipe serves 4
25g dried ceps
125 ml lukewarm water
1 tsp butter
50g pancetta, diced
1 small onion, finely chopped
1 garlic clove, finely chopped
2 small carrots, finely diced
2 celery sticks, finely diced
300g beef mince
1 pinch sugar
Freshly grated nutmeg
1 tbsp tomato puree
125ml red wine
1 oxo cube (not in the original recipe)
Salt and pepper
1. Soak the ceps in the water for 20 minutes.
2. Melt the butter in a saucepan, add the pancetta and fry.
3. Add the onion and garlic and fry until the onion is translucent. Stir in the carrots and celery and cook for a few minutes, stirring frequently.
4. Add the beef and fry, stirring constantly. Season with salt and pepper, a pinch of sugar, oxo cube and some nutmeg.
5. Stir in the tomato puree and cook for a minute or two then add the wine.
6. Mix in the passata. Thinly slice the ceps and add them to the sauce.
7. Pour the soaking water through a fines sieve into the suace. Thicken the sauce by cooking it over a low heat for 1 hour.