Method
- Heat the olive oil in a large, heavy-based pot over medium heat. Add the onion, carrot, and celery (this is called soffritto — it's the base of good bolognese). Cook for 8-10 minutes, stirring occasionally, until softened. Take your time with this step. Soft, sweet vegetables = better sauce.
- Add the garlic. Cook for another minute until fragrant.
- Turn the heat up to medium-high. Add the beef mince. Break it up with a wooden spoon. Cook until browned all over — about 5-6 minutes. Don't rush this. You want colour.
- Pour in the red wine. Let it bubble away for 2-3 minutes, scraping up any brown bits from the bottom of the pot. The wine adds depth. If you don't drink, skip it — the sauce will still be good.
- Add the tinned tomatoes, tomato paste, stock, dried herbs, and bay leaves. Stir everything together. If you've got a parmesan rind, chuck it in now.
- Bring to a gentle simmer. Reduce the heat to low. Partially cover the pot with a lid. Let it simmer gently for 2-2.5 hours, stirring every 20-30 minutes. This is where the magic happens. Walk away. Watch a movie. Do nothing. The longer it simmers, the better it gets.
- After 2 hours, taste it. Adjust the seasoning with salt and pepper. If it's too thick, add a splash of water or stock. If it's too thin, let it simmer uncovered for another 15 minutes.
- Fish out the bay leaves and parmesan rind (if you used them). Serve over pasta. Grate fresh parmesan on top if you've got it. Freeze leftovers in portions. Future you will be very grateful.
