Bolognaise Sauce
This is without question the richest, bestest bolognaise sauce, for use on spaghetti or in lasagna that I or any in my acquaintance have ever eaten.
Mince
Olive Oil
Garlic
Onions
(bacon, capsicum, celery)
Ground black pepper
Tinned Italian tomatoes
Tomato paste
Beef stock
(red wine - cab sav or something heavy)
Rosemary, oregano, (thyme, basil, majoram)
Fry the mince in the oil. Season it with a little too much black pepper. Now, fry it a lot. You know how the outside of a rissole is much tastier than the grey innards? You want every grain of mince to be like a small rissole, browned on the outside. Be patient, and do this step properly. Brown the mince so each grain is browned. Then, when the sauce is stewing, all that caramelised meat goodness will go into the sauce. Mmm.
Fry garlic, onions and (if you want) bacon, thinly slivered capsicum or celery. I almost always use the bacon, sometime the capsicum and occasionally a little celery.
Add mince. Stir. Add Tomatoes and paste. Stir. Add beef stock (usually I pour it in from one of the tomato tins.) You can replace half of the stock with vino, or just chuck in the wine too. Go by sense of smell. Add herbs. Stir.
Leave it the hell alone for at least a few hours, stirring occasionally, watching the bottom doesn't stick etc. Add water to maintain consistency, if necessary.
Taste - a piece of buttered bread is good. Try not to drool.
Yummy. And even better after a night in the fridge.