Gino D'Acampo's bolognese
He’s already shown us how to make Italian favourites like carbonara, risotto, and pizza, but this week Gino is welcoming us back to his Italian kitchen, to make classic bolognese… and it turns out most of us have been making it wrong for decades!
Fettuccine bolognese
Serves 6
Ingredients
5 tablespoons olive oil1 red onion, peeled and finely chopped2 celery sticks, finely chopped2 tablespoons chopped fresh rosemary500g minced beef500g minced lamb50ml full-fat milk300ml full-bodied red wine 200ml hot beef stock2 tablespoons tomato puree2 x 400g tins of chopped tomatoes500g fettuccine or tagliatelle Salt and freshly ground black pepper
Method
1. Heat the oil in a large, heavy-based saucepan or flameproof casserole over medium heat. Add the rosemary and when it starts to sizzle add the onion, carrot, and celery, and fry gently for 8-10 minutes, stirring frequently.
2. Add the beef and lamb and fry for 8 minutes or until browned, stirring continuously. Stir in the milk and allow it to evaporate for a couple more minutes.
3. Pour in the wine and simmer for about 2 minutes. Add the beef stock, tomato paste, and tinned tomatoes, and season with salt and pepper. Reduce the heat and cook, uncovered, for at least 2 hours, stirring occasionally.
4. Cook the pasta in a large pan of boiling, salted water for about 3 minutes or until al dente. Drain the pasta thoroughly and tip it back into the same pan.
5. Place the pasta into the sauce and toss it together to coat in the sauce.
6. Serve immediately with fresh basil, grated parmesan, and a drizzle of extra virgin olive oil.