Everyone has their own version of this sauce and this is mine. Personally I don’t believe there is a right or wrong way to prepare it, simply the way you prefer. I’ve read that an authentic Bolognese Sauce is all about the meat not the tomatoes, which there should be very little of but remember, this is MY sauce, hence I prepare it the way I like.
When Hubby first tried my sauce he actually added FLOUR to it in an attempt to thicken it. It was horrible as all you could taste was flour, ugh! As for the sauce, it sat upon the spaghetti like an old cow pad. I was soooo NOT impressed!
My preference is to begin with a reasonably wet mixture but then cook it down over the day so the flavors strengthen and intensify. If time is of the essence you could always drain the tomatoes before you add them but remember, you will be draining away some of the flavor but if time is short, there’s nothing one can do.
This my recipe, super basic, and besides the onions and tomatoes, has no vegetables. That’s right, none of the obligatory celery and carrots so as the trainer says to his hurdler – get over it! 🙂
1kg lean ground beef
2x medium onions, finely diced
4x garlic cloves, minced
3x tbls dried oregano, add more if necessary
2x 796ml cans of whole tomatoes
1x 796ml can of diced tomatoes
1x 284ml can of condensed tomato soup
salt to taste
Heat a heavy based pot on medium-slightly-high temperature with a quarter-of-an-inch of water in the bottom. To this add the diced onion, stirring until it becomes just translucent before adding the garlic. Always ensure there is a little water on the base to help the onion sweat. Cook the garlic for a minute or two – just long enough to take the “bite” out of the garlic.
Add the ground beef – breaking it up with a spoon as it cooks. Once half of the meat has cooked through stir through the oregano and salt.
Once you see the beef has all but lost its pink color, with a small ladle and measuring jug, begin scooping out the excess moisture from the meat. Tip the pot slightly on its side if necessary, pushing the beef to the top side allowing the liquid to drip to the bottom. Be careful not to scoop out the meat when trying to obtain the liquid. Leaving a small amount of moisture in the pot, return the pot to the heat.
Now add the canned tomatoes, including the liquid (unless you are in a hurry) then stir in the condensed soup.
Once well mixed together, lower the heat and cook for several hours with the lid held ajar with your wooden spoon so the steam can escape but the sauce stays in.
Season with more salt and oregano if necessary.