Making a flavoursome bolognaise sauce
- Heat a large, deep-sided frypan until moderately hot, cook the mince in small batches, and break up lumps with a fork.
- Cook it until any liquid that comes off the mince has evaporated. The mince can then begin to brown.
- Reduce the heat to low, and then add onions and garlic to the pan, let them cook until just tender. Then return all the mince to the pan with the sauce ingredients.
- The mixture should simmer uncovered for about 45 minutes – if not 25 or 30 minutes will be near as good.
Did you know you should never rinse pasta?
It will not only cool the pasta, it will make it stick.
- Drain it in colander and give the colander a few shakes.
- Transfer the pasta back to the cooking pot and add a ladleful of the prepared sauce - a meaty bolognaise is perfect. Stir this through the pasta, it will coat the strands and prevent the pasta sticking.
- Spoon a little more meat sauce over the top of each serve.