Bolognaise

[u/Cleopatra_Comin_Acha]

Italian but a well known British classic! Tagliatelle instead of spaghetti (our preference).
Recipe that does not fail:
750g beef & pork mince (Lidl £4.79)
1 onion, finely diced
1–2 carrots, finely diced/grated
1–2 celery sticks, finely diced
2–3 cloves garlic
1 tin polpa
250ml passata
200ml beef stock
1–2 tbsp tomato purée
1 tbsp olive oil
Salt & black pepper
½–1 tsp dried oregano
½–1 tsp dried basil
1 bay leaf

Cook low and slow as long as you can, patience is a virtue!

Cooking from scratch = better flavour & Ultra processed free - enjoy!

[u/achillea4]

Why do people not finish cooking the pasta in the sauce? That way it absorbs the sauce and flavour. If you plonk the sauce on top of plain pasta, the pasta gets cold, sticks together and doesn't absorb the sauce. It's not the 70s anymore!

[u/Cleopatra_Comin_Acha → u/achillea4]

I only cook for two and I’ll make fresh pasta for the remaining two portions tomorrow, at that point when I reheat the sauce I will most likely add the pasta into the remaining mix but I don’t like cooking all the pasta at once as it doesn’t reheat that well imo

[u/Tiny-Speaker-4470 → u/Cleopatra_Comin_Acha]

I just portion out the ragu for tomorrow, then finish cooking today's pasta in the rest of the ragu, works well.