Bolognese

Intro

I’ve made a few variations of a hearty beef pasta dish over the years. Like most, I learned with a jar of Dolmio and a pack of mince, but eventually wanted more control over the flavours. I made the amazing discovery that with enough patience a beef blade roast could become a delicious, tender ragu. As a broke student this frugal delicacy was on constant rotation. This one was hit or miss. Usually either too watery or too acidic, and I never chopped the carrots small enough. I was looking for something thicker, creamier, and healthier. I’ll probably revisit the ragu one day, and try to remember to post about it here. Until then, here’s one of my current family favourites.

I cook this one in bulk using regular beef mince, usually from Costco, finely diced soffrito, and of course canned crushed tomatoes. Most of the credit goes to the amazing Nagi of RecipeTinEats. Check out her original recipe here.