Traditional Bolognese

Name: Traditional Bolognese
Cook time: 50 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 500g lean steak mince; 250ml full-fat milk; 150ml red or white wine; 2 carrots, grated; 2 celery sticks, sliced; 1 x 360g jar of Ballymaloe 100 Recipe Sauce; 1 Parmesan rind (optional); 500g spaghetti

Serves 4–6

Cook: 50 mins

1 tbsp olive oil

500g lean steak mince

250ml full-fat milk

150ml red or white wine

2 carrots, grated

2 celery sticks, sliced

1 x 360g jar of Ballymaloe 100 Recipe Sauce

1 Parmesan rind (optional)

500g spaghetti

Method

Step 1

Slice the celery and grate the carrots.

Step 2

Heat the olive oil in a large heavy-based saucepan on a medium heat.

Step 3

Add the carrots and celery to the pan. Add a pinch of salt and cover the pan with a lid. Sweat the vegetables for 10 minutes, stirring occasionally, until softened.

Step 4

Increase the heat to medium-high. Add the lean steak mince and cook, breaking it up with a wooden spoon, until browned.

Step 5

Pour in the wine and simmer for 2-3 minutes to cook off the alcohol.

Step 6

Add the milk and cook, stirring, until it has largely been absorbed.

Step 7

Stir in the Ballymaloe 100 Recipe Sauce and add the Parmesan rind (if using).

Step 8

Reduce heat and simmer for 30 minutes, stirring occasionally, until the sauce has reduced and thickened.

Step 9

Meanwhile, cook the spaghetti according to the packet instructions, until al dente.

Step 10

Drain, then add the spaghetti to the sauce, stirring to coat.

Chef's Tips

To serve, divide among wide, shallow pasta bowls with a grating of Parmesan cheese on top.|Tip: Always add the pasta to the sauce, not the other way around!

Serving Suggestions & Notes

Add veg without extra fuss: Stir in finely diced courgette, mushrooms, or grated carrot while browning the mince to boost veg content.|Make it stretch further: Add a drained tin of lentils or beans during the simmer for extra bulk and fibre.|Freezer tip: Freeze the sauce (without pasta) in portions; reheat gently and cook fresh pasta to serve. Ideal for batch cooking!|Go to the Ballymaloe website for a homemade stock recipe!