Perfect Bolognese

Name: Perfect Bolognese
Yield: 4 servings
Cuisine: British
Ingredients: 1 cup chopped onions; 3/4 cup chopped carrots; 3/4 cup chopped celery; 3 cloves garlic; 1/2 lb minced beef; 1 cup red wine; 1/2 tsp thyme; 1/2 tsp oregano; 1/2 tsp black pepper; 1 tbsp tomato puree; 1 large tin chopped tomatoes; Kosher salt; Olive oil; Linguine

Squidinker @squidinker

Many people have their own version of Bolognese but this was handed down to me by my grandmother and it is without equal.

It is as much about the process as it is the ingredients. I remember her huddled over the hob for hours like an alchemist and the pride she took over it. But more than anything I remember the taste: absolute. Perfection.

It will take at least an hour and ideally several, but if you follow this recipe to the letter, you too can have the alchemical secret of the Perfect Bolognese.

Many people have their own version of Bolognese but this was handed down to me by my grandmother and it is without equal.

It will take at least an hour and ideally several, but if you follow this recipe to the letter, you too can have the alchemical secret of the Perfect Bolognese.

Squidinker @squidinker

Many people have their own version of Bolognese but this was handed down to me by my grandmother and it is without equal.

It will take at least an hour and ideally several, but if you follow this recipe to the letter, you too can have the alchemical secret of the Perfect Bolognese.

Many people have their own version of Bolognese but this was handed down to me by my grandmother and it is without equal.

It will take at least an hour and ideally several, but if you follow this recipe to the letter, you too can have the alchemical secret of the Perfect Bolognese.

Saved

Ingredients

4 servings

1 cupchopped onions
3/4 cupchopped carrots
3/4 cupchopped celery
3 clovesgarlic
1/2 lbminced beef
1 cupred wine
1/2 tspthyme
1/2 tsporegano
1/2 tspblack pepper
1 tbsptomato puree
1large tin chopped tomatoes
Kosher salt
Olive oil
Linguine

Saved

Steps

1

Prep all your ingredients for quick access.
2

Heat some olive oil in a large skillet.
3

Add the onions and garlic until the onions turn translucent.
4

Add the carrots and celery and fry for a few minutes.
5

It’s now time for the mince. Gradually break it up with a wooden spoon.
6

It’s okay if there are larger chunks. They will taste good.
7

Keep the heat on. We are now in the important phase of making the Perfect Bolognese: patience.
8

Watch at the edges and the liquid gaps between the meat and vegetables, we are looking for SEPARATION.
9

When you see that the fat and liquid is separating, it’s time to add the wine and the herbs.
10

Turn the heat to a low light and again play the patient game, looking for SEPARATION.
11

When we have our second separation, add the purée and tin of tomatoes.
12

Low light. Patience. This step can take some time. The longer, the closer your Bolognese will tend toward perfection.
13

The sauce will start to congeal together. Dark orange oils will appear. The meat will take on a dark orange glaze. You might need to add water every 20-30 minutes to keep it moist. But not TOO moist.
14

Taste, season as appropriate while boiling your linguine. Why linguine? Greater surface area, more sauce adsorption.
15

Serve.
16

Bonus: if you can resist, don’t eat on day 1. Put it in the fridge and have the next day. Day 1 Bolognese sauce is great but Day 2... Day 2 is perfection.