Ingredients
Bolognese Sauce
150g butter
350g minced pork (shoulder or leg)
2 onions, finely diced
200g smoky bacon or pancetta, minced
6 garlic cloves
300g salami, minced
1 small carrots, finely grated
1 cup red wine
½ stick celery, finely grated
2.5L tomato passata
2 bay leaves
salt
500g lean minced beef (rump, topside or girello)
black pepper freshly ground
1 well-packed cup basil leave
250ml of vegetable and chicken stock
Béchamel Sauce
60g butter, chopped
1/3 cup plain flour
4½ cups milk
75g Parmesan, lightly grated
salt
1 onion
1 clove garlic
Method
Method
Bolognese Sauce
Melt the butter in a large heavy-based saucepan. Add the onion, garlic, carrot, celery and bay leaves and sauté gently for 5 min, or until the vegetables start to soften. Add the minced meats and fry until evenly browned. Use a spatula or wooden spoon to break up any lumps. Add the wine and passata and stir well. Season to taste and bring to the boil. Lower the heat and simmer gently for 2 ½ hours, stirring from time to time. Stir in the basil just before serving the sauce with your choice of pasta or gnocchi and plenty of freshly grated Parmesan.
Béchamel Sauce
Lightly fry onion and garlic, melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 – 2 min or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 – 12 min or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in parmesan and salt.